Advances in Food Colloids / Edition 1

Advances in Food Colloids / Edition 1

by D.J. McClements, E. Dickinson
     
 

ISBN-10: 0751402036

ISBN-13: 9780751402032

Pub. Date: 02/29/1996

Publisher: Springer US

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 o f food colloids. This book describes experimental and theoretical deve lopments in the

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Overview

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 o f food colloids. This book describes experimental and theoretical deve lopments in the field over the past 10-15 years. The authors have trie d to strike a reasonable balance between theory and experiment, betwee n principles and applications, and between molecular and physical appr oaches to the subject.

Product Details

ISBN-13:
9780751402032
Publisher:
Springer US
Publication date:
02/29/1996
Edition description:
1996
Pages:
334
Product dimensions:
9.21(w) x 6.14(h) x 0.81(d)

Table of Contents

Trends And Developments. Molecular Basis of Protein Functionality. Protein Polysaccharide Interactions. Computer Simulation. Application of Nuclear Magnetic Resonance to Food Emulsions. Ultrasonic Characterization of Food Colloids. Fat Crystallization in Oil in Water Emulsions. Surfactant Micelles in Food. Water-in-Oil-in-Water Multiple Emulsion. More Advances and Challenges. Index

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