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:
© 1993
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855737822
Electronic ISBN:
9781845698270