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100   $a20061005d2005      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood colloids $einteractions, microstructure and processing /$fedited by Eric Dickinson
205   $a1st ed.
210   $aCambridge $cRoyal Society of Chemistry$d2005
215   $a1 online resource (498 p.)
225 1 $aSpecial publication ;$vno. 298
300   $a"The proceedings of Food Colloids 2004 : Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate"--T.p. verso.
311 08$a9780854046386 
311 08$a0854046380 
320   $aIncludes bibliographical references and index.
327   $aFCO-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 30
327   $aFCO-380Chapter 31FCO-393Chapter 32; FCO-420Chapter 33; FCO-432Chapter 34; FCO-443Chapter 35; FCO-466Chapter 36; FCO-482Index
330   $aFood Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability duri
410  0$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 298.
606   $aColloids$vCongresses
606   $aFood$xComposition$vCongresses
606   $aFood$xAnalysis$vCongresses
615  0$aColloids
615  0$aFood$xComposition
615  0$aFood$xAnalysis
676   $a664
701   $aDickinson$b Eric$0282822
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911007369403321
996   $aFood colloids$94389762
997   $aUNINA