Related Books

Food Polymers, Gels and Colloids
Language: en
Pages: 587
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1991-01-01 - Publisher: Elsevier

DOWNLOAD EBOOK

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
Advances In Food Colloids
Language: en
Pages: 348
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su
Food Macromolecules and Colloids
Language: en
Pages: 605
Authors: Eric Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, an
Polymer Gels and Networks
Language: en
Pages: 394
Authors: Yoshihito Osada
Categories: Technology & Engineering
Type: BOOK - Published: 2001-12-12 - Publisher: CRC Press

DOWNLOAD EBOOK

This text offers an in-depth look at the properties, thermodynamic formation, structure, latest trends and scientific application of bio- and synthetic polymer
Food Colloids, Biopolymers and Materials
Language: en
Pages: 428
Authors: Eric Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

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