SUSTAINABLE DEVELOPMENT
Innovate. Sustain. Transform.
Save up to 30% on top Physical Sciences & Engineering titles!
Food Colloids
Proteins, Lipids and Polysaccharides
- 1st Edition - January 1, 1997
- Editors: E. Dickinson, B Bergenstahl
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 8 3 - 9
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 8 2 6 - 3
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… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteThe 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 organisation. 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.
Food scientists, technologists, and lipidologists
Colloidal properties and sensory perception; Association of emulsifiers; Aggregation phenomena; Interactions between and within interfaces; Control of gelation.
- No. of pages: 418
- Language: English
- Edition: 1
- Published: January 1, 1997
- Imprint: Woodhead Publishing
- Hardback ISBN: 9781855737839
- eBook ISBN: 9781845698263
BB
B Bergenstahl
Affiliations and expertise
Institute for Surface Chemistry, SwedenRead Food Colloids on ScienceDirect