Food colloids : the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry, Unilever Research, Colworth, UK, 13th-15th April 1988
著者
書誌事項
Food colloids : the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry, Unilever Research, Colworth, UK, 13th-15th April 1988
（Special publication / Royal Society of Chemistry, NO. 75）
Royal Society of Chemistry, c1989
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内容説明・目次
内容説明
Food Colloids reviews key technical developments and airs outstanding issues in the colloid science of foodstuffs. It provides latest information on fundamental and applied aspects of aeration, emulsions and solid dispersions pertinent to foods and draws on many relevant, though not traditionally associated, research areas.
目次
- Edible food and foams and sponges, P.J.Lillford and F.J.Judge
- the mechanical and flow properties of foams and highly concentrated emulsions, H.M.Princen
- the physics of froths and foams, D. Weaire
- contribution of drainage, coalescence, and disproportionation to the stability of aerated foodstuffs and the consequence for the bubble size distribution as measured by a newly developed optical glass-fibre technique, A.D.Ronteltap and A.Prins
- effect of surfactants and non-aqueous phases on the kinetics of reactions of food preservations, L. Wedzicha and A. Zeb
- weak particle networks, T.van Vliet and P.Walstra
- mechanism of fracture in meat and meat products, P. Purslow
- the role of fat crystals in emulsion stability, I.J.Campbell
- non-intrusive determination of droplet size distribution in a concentrated oil-in-water emulsion from sedimentation profiles, A.M.Howe and M.M.Robins
- rheological study of interations among wheat flour, milk proteins, and lipids of bechamel sauce, L.P. Martinez Padilla and J. Hardy
- casein micelles, polycondensation, and fractals, D.S. Horne, T.G.Parker and D.G.Dalgleish. Part contents.
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