Food Colloids and Polymers

Food Colloids and Polymers

Stability and Mechanical Properties

1st Edition - March 1, 1993

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  • Editors: E. Dickinson, P. Walstra
  • eBook ISBN: 9781845698270

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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.


Food scientists and technologists

Table of Contents

  • Aggregation phenomena; Polymer-polymer interactions; Structure, rheology and fracture properties; Interfacial phenomena.

Product details

  • No. of pages: 428
  • Language: English
  • Copyright: © Woodhead Publishing 1993
  • Published: March 1, 1993
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781845698270

About the Editors

E. Dickinson

P. Walstra

Affiliations and Expertise

Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands

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