Food colloids : proteins, lipids and polysaccharides /

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components o...

Full description

Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Dickinson, E., Bergenstahl, B.
Format:	eBook
Language:	English
Published:	Cambridge, England : Woodhead Publishing Limited, 2004.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Lipids. Lipides. lipid. Lipids Electronic books.
Online Access:	Connect to the full text of this electronic book