Food Colloids and Polymers
Stability and Mechanical Properties
- 1st Edition - March 1, 1993
- Latest edition
- Editors: E. Dickinson, P. Walstra
- Language: English
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
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Description
Description
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.
Readership
Readership
Food scientists and technologists
Table of contents
Table of contents
Aggregation phenomena; Polymer-polymer interactions; Structure, rheology and fracture properties; Interfacial phenomena.
Product details
Product details
- Edition: 1
- Latest edition
- Published: March 1, 1993
- Language: English
About the editor
About the editor
PW
P. Walstra
Affiliations and expertise
Department of Agrotechnology and Food Sciences, Wageningen University, The NetherlandsView book on ScienceDirect
View book on ScienceDirect
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