Food colloids : proteins, lipids and polysaccharides / edited by E. Dickinson, B. Bergenståhl.

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Series: Woodhead Publishing in food science, technology, and nutritionPublisher: Cambridge, England : Woodhead Publishing Limited, 2004Copyright date: ©1997Description: 1 online resource (428 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781845698263
1845698266

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Genre/Form:

Electronic books.

Additional physical formats: Print version:: Food colloids : proteins, lipids and polysaccharides.LOC classification:

QP751 .F663 2004eb

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Click here to access online

Summary: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

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eBooks

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Includes bibliographical references at the end of each chapters and index.

Online resource; title from PDF title page (ebrary, viewed February 7, 2014).

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

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