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Food Macromolecules and Colloids on Hardback
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Food Macromolecules and Colloids

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Description

Food macromolecules play a crucial role in the formulation of a wide range of food products, such as beverages, bread and cheese. This study presents the latest research in the area, focusing specifically on experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. The volume takes a fundamental approach to complex systems, providing an understanding of the physicochemical role of macromolecular interactions in controlling the behaviour of food colloids. It pays 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.
Release date NZ
May 3rd, 1995
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
Contributors
  • Edited by D. Lorient
  • Edited by Eric Dickinson
Pages
380
Dimensions
156x234x38
ISBN-13
9780854047000
Product ID
13619624

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