Advances In Food Colloids

Advances In Food Colloids
Author :
Publisher : Springer Science & Business Media
Total Pages : 348
Release :
ISBN-10 : 0751402036
ISBN-13 : 9780751402032
Rating : 4/5 (032 Downloads)

Book Synopsis Advances In Food Colloids by : E. Dickinson

Download or read book Advances In Food Colloids written by E. Dickinson and published by Springer Science & Business Media. This book was released on 1995 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.


Advances In Food Colloids Related Books

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 Colloids
Language: en
Pages: 428
Authors: E. Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier

DOWNLOAD EBOOK

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Advances in Food Colloids
Language: en
Pages: 0
Authors: D.J. McClements
Categories: Technology & Engineering
Type: BOOK - Published: 2012-08-14 - Publisher: Springer

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 states of su
Colloids and the Depletion Interaction
Language: en
Pages: 400
Authors: Henk N. W. Lekkerkerker
Categories:
Type: BOOK - Published: - Publisher: Springer Nature

DOWNLOAD EBOOK

Food Polymers, Gels and Colloids
Language: en
Pages: 0
Authors: Eric Dickinson
Categories: Food
Type: BOOK - Published: 1991 - Publisher:

DOWNLOAD EBOOK