Food Colloids and Polymers: Stability and Mechanical Properties
Food Colloids and Polymers: Stability and Mechanical Properties describes new ideas and techniques for the study of structure and dynamics of direct relevance to food. The book 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, especially the role of adsorbed polymers (proteins) and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives fresh insight into the processing of food colloids. Food Colloids and Polymers: Stability and Mechanical Properties is unique in covering these two distinct aspects of the subject in a single volume. It gives an up-to-date account of the latest concepts and experimentation relevant to the physical description of liquid and solid foodstuffs. This publication is essential reading for all active researchers and technologists working in the field.
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