Food colloids and polymers ; Stability and mechanical properties /
Describes ideas and techniques for the study of structure and dynamics of direct relevance to food. This title pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles.
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
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Cambridge :
Woodhead Publishing Ltd,
1993.
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| Series: | Woodhead Publishing Online.
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| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Aggregation phenomena
- Polymer-polymer interactions
- Structure, rheology and fracture properties
- Interfacial phenomena.