Food Colloids
Proteins, Lipids and Polysaccharides
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture p…
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Produktdetails
Weitere Autoren: Bergenstahl, B. (Hrsg.)
- ISBN: 978-1-84569-826-3
- EAN: 9781845698263
- Produktnummer: 36159653
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 1997
- Seitenangabe: 418 S.
- Plattform: PDF
6 weitere Werke von E. (Hrsg.) Dickinson:
Food Polymers, Gels and Colloids
Proteins, Lipids and Polysaccharides
Proteins, Lipids and Polysaccharides
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