| Tag |
First Indicator |
Second Indicator |
Subfields |
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|a RSC-6675a86546e0b
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0 |
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|a Soft matter in foods.
|n Volume 22 /
|c edited by Graeme Gillies, Dérick Rousseau.
|
| 264 |
|
1 |
|a Cambridge :
|b Royal Society of Chemistry,
|c 2025.
|
| 300 |
|
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|a 1 online resource (510 pages).
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| 588 |
0 |
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| 520 |
|
|
|a Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food science and soft matter communities, the editors have brought together a wealth of expertise with rich insights for both. Beginning with the fundamentals, this book describes the behaviour of colloids, proteins, lipids, and carbohydrates in the context of soft matter science. Chapters on techniques and the behaviour of soft matter systems open the soft matter toolbox, providing food scientists with new approaches to characterise food. Taking a soft matter approach to a range of real food systems, chapters on applications provide a practical demonstration of the synergy between food science and soft matter.
|
| 650 |
|
0 |
|a Food science.
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| 650 |
|
0 |
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| 650 |
|
6 |
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|i Print version:
|t Soft matter in foods. Volume 22.
|d Cambridge : Royal Society of Chemistry, 2025
|z 9781837672837
|w (OCoLC)1522006426
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f |
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|a Texas A&M University
|b College Station
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|h Library of Congress classification
|
| 998 |
f |
f |
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