| Food Colloids: Self-Assembly and Material Science Contributor(s): Dickinson, Eric (Editor), Leser, Martin E. (Editor) |
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ISBN: 0854042717 ISBN-13: 9780854042715 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: February 2007 Annotation: This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Canning & Preserving - Technology & Engineering | Food Science - General - Science | Chemistry - Physical & Theoretical |
| Dewey: 664 |
| LCCN: 2007390551 |
| Series: Special Publication |
| Physical Information: 1.37" H x 6.46" W x 9.26" (2.09 lbs) 526 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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, the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids. |