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Food Colloids

Interactions, Microstructure and Processing
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Description

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Release date NZ
February 11th, 2005
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
Contributors
  • Contributions by Allen E Foegeding
  • Contributions by C.G. De Kruif
  • Contributions by C.M.M. Lakemond
  • Contributions by D.G. Dalgleish
  • Contributions by L. Donato
  • Contributions by Martien A Cohen Stuart
  • Contributions by Matthieu Pouzot
  • Contributions by Patrick Gunning
  • Contributions by Rammile Ettelaie
  • Contributions by Reinhard Miller
Illustrations
No
Pages
508
Dimensions
156x234x28
ISBN-13
9780854046386
Product ID
4018866

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