Loading…

Food polymers, gels and colloids /

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particl...

Full description

Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Dickinson, Eric
Format: Electronic eBook
Language:Inglés
Published: Cambridge [England] : Royal Society of Chemistry, 1991.
Series:Special Publication ; Number 82
Subjects:
Online Access:Texto completo
Table of Contents:
  • Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels.