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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Food Colloids: Proteins, Lipids and Polysaccharides(15 Woodhead Publishing Series in Food Science, Technology and Nutrition)
Food Colloids: Proteins, Lipids and Polysaccharides(15 Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Colloids: Proteins, Lipids and Polysaccharides(15 Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

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 organization. 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.

Table of Contents:
Colloidal properties and sensory perception; Association of emulsifiers; Aggregation phenomena; Interactions between and within interfaces; Control of gelation.


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Product Details
  • ISBN-13: 9781845698263
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Series Title: 15 Woodhead Publishing Series in Food Science, Technology and Nutrition
  • ISBN-10: 1845698266
  • Publisher Date: 01 Jan 1997
  • Binding: Digital (delivered electronically)
  • Sub Title: Proteins, Lipids and Polysaccharides


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Food Colloids: Proteins, Lipids and Polysaccharides(15 Woodhead Publishing Series in Food Science, Technology and Nutrition)
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