Food macromolecules and colloids
著者
書誌事項
Food macromolecules and colloids
（Special publication / Royal Society of Chemistry, no. 156）
Royal Society of Chemistry, c1995
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注記
"The proceedings of a Conference organized by the Food Chemistry Group of the Royal Society of Chemistry, held at ENSBANA, Université de Bourgogne, Dijon, France on 23-25 March 1994"--T.p. verso
内容説明・目次
内容説明
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.
目次
- Introduction
- Adsorbed Layers
- Protein Interactions and Functionality
- Emulsions
- Foams
- Mixed Biopolymer Systems
- Gels and Networks
- Rheological and Mechanical Properties
- Glasses
- Concluding Remarks
- Subject Index.
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