Cover Image

Food emulsions and foams : based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986 /

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Bibliographic Details
Corporate Authors: International Symposium Organised by the Food Chemistry Group of the Royal Society of Chemistry Leeds, England, ScienceDirect (Online service)
Other Authors: Dickinson, Eric
Format: Conference Proceeding eBook
Language:English
Published: Cambridge, England : Woodhead Publishing, 2005.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Analysis.
Colloids.
Surface chemistry.
Rheology.
Food Analysis
Aliments > Analyse.
Chimie des surfaces.
Rhéologie.
TECHNOLOGY & ENGINEERING > Food Science.
Colloids
Food > Analysis
Rheology
Surface chemistry
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Online Access:Connect to the full text of this electronic book
Description
Summary:This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Item Description:"Reprinted in 2008"--Title page verso
Physical Description:1 online resource (299 pages) : illustrations
Bibliography:Includes bibliographical references at the end of each chapters and index.
ISBN:9781845698300
1845698304