Food Colloids: Fundamentals of Formulation
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lip…
Mehr
CHF 148.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
Weitere Autoren: Miller, Reinhard (Hrsg.)
- ISBN: 978-0-85404-850-2
- EAN: 9780854048502
- Produktnummer: 5016584
- Verlag: Royal Society Of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 2001
- Seitenangabe: 434 S.
- Masse: H23.4 cm x B15.6 cm x D2.4 cm 785 g
- Reihenbandnummer: 258
- Gewicht: 785
7 weitere Werke von Eric (Hrsg.) Dickinson:
Bewertungen
Anmelden