Food Colloids
Self-Assembly and Material Science
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 rheolog…
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Produktdetails
Weitere Autoren: Dickinson, Eric (Hrsg.)
- ISBN: 978-1-84755-769-8
- EAN: 9781847557698
- Produktnummer: 35160755
- Verlag: Royal Society Of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 2007
- Seitenangabe: 526 S.
- Plattform: PDF
- Masse: 0 KB
Über den Autor
The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlÚ Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.
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