03388nam 2200685 a 450 991100736940332120200520144314.09781628704648162870464097818475523891847552382(CKB)1000000000704186(EBL)1185524(OCoLC)232637875(SSID)ssj0000379351(PQKBManifestationID)11271601(PQKBTitleCode)TC0000379351(PQKBWorkID)10366388(PQKB)10373538(MiAaPQ)EBC1185524(PPN)198471548(MiAaPQ)EBC7423055(Au-PeEL)EBL7423055(Perlego)787775(EXLCZ)99100000000070418620061005d2005 uy 0engur|n|---|||||txtccrFood colloids interactions, microstructure and processing /edited by Eric Dickinson1st ed.Cambridge Royal Society of Chemistry20051 online resource (498 p.)Special publication ;no. 298"The proceedings of Food Colloids 2004 : Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate"--T.p. verso.9780854046386 0854046380 Includes bibliographical references and index.FCO-Prelim; FCO-Preface; FCO-Contents; FCO-1Chapter 1; FCO-16Chapter 2; FCO-26Chapter 3; FCO-37Chapter 4; FCO-48Chapter 5; FCO-59Chapter 6; FCO-74Chapter 7; FCO-85Chapter 8; FCO-97Chapter 9; FCO-120Chapter 10; FCO-131Chapter 11; FCO-143Chapter 12; FCO-152Chapter 13; FCO-160Chapter 14; FCO-177Chapter 15; FCO-194Chapter 16; FCO-209Chapter 17; FCO-218Chapter 18; FCO-230Chapter 19; FCO-237Chapter 20; FCO-247Chapter 21; FCO-257Chapter 22; FCO-273Chapter 23; FCO-284Chapter 24; FCO-301Chapter 25; FCO-317Chapter 26; FCO-326Chapter 27; FCO-337Chapter 28; FCO-356Chapter 29; FCO-367Chapter 30FCO-380Chapter 31FCO-393Chapter 32; FCO-420Chapter 33; FCO-432Chapter 34; FCO-443Chapter 35; FCO-466Chapter 36; FCO-482IndexFood 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 in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability duriSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 298.ColloidsCongressesFoodCompositionCongressesFoodAnalysisCongressesColloidsFoodCompositionFoodAnalysis664Dickinson Eric282822Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9911007369403321Food colloids4389762UNINA