Food Polymers, Gels and Colloids

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Polymers, Gels and Colloids by , Elsevier Science
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Author: ISBN: 9781845698331
Publisher: Elsevier Science Publication: January 1, 1991
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845698331
Publisher: Elsevier Science
Publication: January 1, 1991
Imprint: Woodhead Publishing
Language: English

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

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