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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...
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | |
| 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.