Food Colloids and Polymers

1st Edition

Stability and Mechanical Properties

Editors: E. Dickinson P. Walstra
Hardcover ISBN: 9781855737822
eBook ISBN: 9781845698270
Imprint: Woodhead Publishing
Published Date: 1st March 1993
Page Count: 428
220.00 + applicable tax
175.00 + applicable tax
290.00 + applicable tax
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


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:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698270
Hardcover ISBN:
9781855737822

About the Editor

E. Dickinson

P. Walstra

Affiliations and Expertise

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