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Further Details
Title: Food Colloids
Condition: New
Description:
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
Author: Martin E Leser
Contributor: Martin E Leser (Edited by), Eric Dickinson (Edited by)
EAN: 9780854042715
ISBN: 9780854042715
Format: Hardback
Country/Region of Manufacture: GB
Item Height: 234mm
Item Length: 156mm
Genre: Science Nature & Math
Subtitle: Self-Assembly and Material Science
Publisher: Royal Society of Chemistry
Release Date: 02/15/2007
Language: English
Item Weight: 951g
Series: Special Publications
Item Width: 30mm
Topic: Technology & Engineering
Release Year: 2007
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