Overview
Food macromolecules play a crucial role in the formulation of a wide range of food products, such as beverages, bread and cheese. This study presents the latest research in the area, focusing specifically on experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. The volume takes a fundamental approach to complex systems, providing an understanding of the physicochemical role of macromolecular interactions in controlling the behaviour of food colloids. It pays special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds.
Full Product Details
Author: Eric Dickinson (University of Leeds, UK) ,
D Lorient (AgroSup Dijon, France)
Publisher: Royal Society of Chemistry
Imprint: Royal Society of Chemistry
Volume: Volume 156
Dimensions:
Width: 15.60cm
, Height: 3.80cm
, Length: 23.40cm
Weight: 1.052kg
ISBN: 9780854047000
ISBN 10: 085404700
Pages: 380
Publication Date: 03 May 1995
Audience:
College/higher education
,
Professional and scholarly
,
Postgraduate, Research & Scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science. Food Australia June 1996 ...A very useful addition to the literature on food macromolecules and colloids... Food Chemistry Vol 57 No 2 1996
"""...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science."" * Food Australia June 1996 * ""...A very useful addition to the literature on food macromolecules and colloids..."" * Food Chemistry Vol 57 No 2 1996 *"
""...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science."" * Food Australia June 1996 * ""...A very useful addition to the literature on food macromolecules and colloids..."" * Food Chemistry Vol 57 No 2 1996 *
