Advances In Food Colloids

Advances In Food Colloids
Author: E. Dickinson
Publisher: Springer Science & Business Media
Total Pages: 348
Release: 1995
Genre: Technology & Engineering
ISBN: 9780751402032


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The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.


Advances In Food Colloids
Language: en
Pages: 348
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media

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The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su
Advances in Food Colloids
Language: en
Pages: 0
Authors: D.J. McClements
Categories: Technology & Engineering
Type: BOOK - Published: 2012-08-14 - Publisher: Springer

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The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of su
Advances in Food Colloids
Language: en
Pages: 333
Authors: Eric Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1996-01-01 - Publisher: Aspen Publishers

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Food Colloids
Language: en
Pages: 535
Authors: Eric Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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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 Co
Food Colloids
Language: en
Pages: 428
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier

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The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from