Food colloids : fundamentals of formulation
著者
書誌事項
Food colloids : fundamentals of formulation
（Special publication / Royal Society of Chemistry, no. 258）
Royal Society of Chemistry, c2001
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注記
"Proceedings of the conference Food Colloids 2000: Fundamentals of Formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany"--T.p. verso; "... held in Potsdam, Germany, on 2-6 April 2000"--Pref
Includes bibliographical references and index
内容説明・目次
内容説明
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
目次
- New Techniques
- Emulsions, Dispersions and Foams
- Interfacial Properties
- Protein Structure and Interactions
- Aggregation and Gelation
- Subject Index
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