Title:
Food colloids and polymers : stability and mechanical properties
Series:
Special publication ; no. 113
Publication Information:
Cambridge : Royal Society of Chemistry, 1993
Physical Description:
x, 427 p. : ill. ; 24 cm.
ISBN:
9781855737822
Added Corporate Author:
Added Conference Author:
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010297958 | TP463.C65 F66 1993 | Open Access Book | Book | Searching... |
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Summary
Summary
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.
