Gums and Stabilisers for the Food Industry 10

By

  • P A Williams, The North East Wales Institute, UK
  • G O Phillips, Phillips Hydrocolloid Research Ltd, UK

The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
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Audience

The food industry

 

Book information

  • Published: April 2000
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-788-4


Table of Contents

Polysaccharide characterisation; Polysaccharide gelation; Mixed biopolymer systems; High solid systems; Proteins and emulsions; Recent developments, future trends.