Glyn O (Hrsg.) Phillips

Gums and Stabilisers for the Food Industry 12

Buch

The latest volume of this successful series captures the latest research findings of leading scientists in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: · Hydrocolloids as dietary fibre · The role of hydrocolloids in controlling the microstructure of foods · The characterisation of hydrocolloids · Rheological properties · The influence of hydrocolloids on emulsion stability · Low moisture systems · Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research,… Mehr

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Produktdetails

Weitere Autoren: Williams, Peter A (Hrsg.)

ISBN: 978-0-85404-891-5
EAN: 9780854048915
Produktnummer: 3341966
Verlag: Royal Society of Chemistry
Sprache: Englisch
Erscheinungsjahr: 2004
Seitenangabe: 618 S.
Masse: H23.4 cm x B15.6 cm x D0.0 cm 1'130 g
Abbildungen: No
Gewicht: 1130
Sonstiges: Tertiary Education (US: College)

Über den Autor

Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.