Food Colloids and Polymers
Stability and Mechanical Properties
- 1st Edition - March 1, 1993
- Editors: E. Dickinson, P. Walstra
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 8 2 - 2
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 2 7 - 0
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of… Read more
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
Food scientists and technologists
Aggregation phenomena; Polymer-polymer interactions; Structure, rheology and fracture properties; Interfacial phenomena.
- Edition: 1
- Published: March 1, 1993
- Language: English
PW
P. Walstra
Affiliations and expertise
Department of Agrotechnology and Food Sciences, Wageningen University, The NetherlandsRead Food Colloids and Polymers on ScienceDirect