More Books:

Food Colloids
Language: en
Pages: 508
Authors: Eric Dickinson
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts
Advances In Food Colloids
Language: en
Pages: 333
Authors: E. Dickinson, D.J. McClements
Categories: Technology & Engineering
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media

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
Food Colloids
Language: en
Pages: 406
Authors: Eric Dickinson, R. D. Bee, P. Richmond, J. Mingins
Categories: Science
Type: BOOK - Published: 1989 - Publisher:

Food Colloids reviews key technical developments and airs outstanding issues in the colloid science of foodstuffs. It provides latest information on fundamental and applied aspects of aeration, emulsions and solid dispersions pertinent to foods and draws on many relevant, though not traditionally associated, research areas.
Food Colloids, Biopolymers and Materials
Language: en
Pages: 426
Authors: Eric Dickinson, Ton Van Vliet
Categories: Technology & Engineering
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry

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 ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems
Food Colloids
Language: en
Pages: 418
Authors: E. Dickinson, B Bergenstahl
Categories: Technology & Engineering
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids