02802nam 2200661 a 450 991100678080332120200520144314.09781628701258162870125097818475508421847550843(CKB)1000000000791300(EBL)1185523(SSID)ssj0000379350(PQKBManifestationID)11249568(PQKBTitleCode)TC0000379350(PQKBWorkID)10365390(PQKB)11195053(MiAaPQ)EBC1185523(PPN)198479107(MiAaPQ)EBC7423266(Au-PeEL)EBL7423266(Perlego)786391(EXLCZ)99100000000079130020010319d2001 uy 0engur|n|---|||||txtccrFood colloids fundamentals of formulation /edited by Eric Dickinson, Reinhard Miller1st ed.Cambridge Royal Society of Chemistryc20011 online resource (436 p.)Special publication ;no. 258"Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany."--T.p. verso.9780854048502 0854048502 Includes bibliographical references and index.BK9780854048502-FX001; DickinsonPrelims; DickinsonTextFood Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystalliSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 258.ColloidsCongressesFoodCompositionCongressesColloidsFoodComposition664.001/54135Dickinson Eric282822Miller Reinhard1823888Royal Society of Chemistry (Great Britain)Food Colloids 2000: Fundamentals of Formulation(2000 :Potsdam, Germany)MiAaPQMiAaPQMiAaPQBOOK9911006780803321Food colloids4390830UNINA