Food Polymers, Gels and Colloids

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 and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining...