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Food Colloids, Biopolymers and Materials
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Pages: 428
Authors: Eric Dickinson
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Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingre
Food Colloids, Biopolymers and Materials
Language: en
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Authors: Eric Dickinson
Categories: Biopolymers
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This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Food scienti
Food Polymers, Gels and Colloids
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Pages: 587
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1991-01-01 - Publisher: Elsevier

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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical
Food Colloids
Language: en
Pages: 428
Authors: E. Dickinson
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The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
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Authors: Maria Germanovna Semenova
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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to i