
Food Colloids and Polymers
Stability and Mechanical Properties
Free Global Shipping
No minimum orderDescription
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.
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