Food Colloids and Polymers
1st Edition
Stability and Mechanical Properties
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Description
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.
Readership
Food scientists and technologists
Table of Contents
Aggregation phenomena; Polymer-polymer interactions; Structure, rheology and fracture properties; Interfacial phenomena.
Details
- No. of pages:
- 428
- Language:
- English
- Copyright:
- © Woodhead Publishing 1993
- Published:
- 1st March 1993
- Imprint:
- Woodhead Publishing
- Hardcover ISBN:
- 9781855737822
- eBook ISBN:
- 9781845698270
About the Editor
E. Dickinson
P. Walstra
Affiliations and Expertise
Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands