| Soft Matter Approaches to Structured Foods: Faraday Discussions No 158 Contributor(s): Chemistry, Royal Society of (Other) |
|
 |
ISBN: 1849734496 ISBN-13: 9781849734493 Publisher: Royal Society of Chemistry OUR PRICE: $211.85 Product Type: Hardcover Published: October 2012 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Materials Science - General - Technology & Engineering | Food Science - General - Science | Chemistry - General |
| Dewey: 664.001 |
| LCCN: 2012540005 |
| Series: Faraday Discussions |
| Physical Information: 1.33" H x 6.41" W x 9.31" (2.13 lbs) 540 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This volume on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts (both experimental and theoretical) from the field of soft matter physics. The aim of this Discussion is to provide a platform for the exchange of views, to encourage regular food scientists (such as process engineers and food chemists) to adopt the soft matter approach, and to encourage non-food experts from the soft matter community to include food materials in their research. Junior researchers and PhD students in food science will have the opportunity to get more experience of novel soft matter approaches by discussion with top experts in the field. The volume will collate essential exchange views on state-of-the-art approaches including soft-glass rheology, multiscale/mesoscale simulation techniques, theories on slow dynamics, and driven soft matter systems. |