Food colloids and polymers : stability and mechanical properties
Author(s)
Bibliographic Information
Food colloids and polymers : stability and mechanical properties
（Special publication / Royal Society of Chemistry, no. 113）
Royal Society of Chemistry, c1993
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"The Proceedings of a Conference organized jointly by the Food Chemistry Group of the Royal Society of Chemistry and the Netherlands Society for Nutrition and Food Science, held at Lunteren, The Netherlands on 8-10 April 1992"--T.p. verso
"Proceedings of an International Symposium on 'Food Colloids and Polymers'"--Pref.
Includes bibliographical references and index
Description and Table of Contents
Description
This overview describes new ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
Table of Contents
- Aggregation phenomena
- polymer-polymer interactions
- structure, rheology and fracture properties
- interfacial phenomena.
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