Peter A. (Hrsg.) Williams

Gums and Stabilisers for the Food Industry 15

Buch

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 15 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the Glyndwr University, Wrexham, UK in June 2009. The areas covered are: - Structure… Mehr

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Produktdetails

Weitere Autoren: Phillips, Glyn O. (Hrsg.)

ISBN: 978-1-84755-199-3
EAN: 9781847551993
Produktnummer: 5668895
Verlag: Royal Society Of Chemistry
Sprache: Englisch
Erscheinungsjahr: 2009
Seitenangabe: 454 S.
Masse: H24.1 cm x B15.8 cm x D2.9 cm 717 g
Auflage: Edition
Reihenbandnummer: 325
Gewicht: 717

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.