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[null,"1.","Record Nr.",null,"UNINA9911006780803321"]
[null,null,"Titolo",null,"Food colloids : fundamentals of formulation / / edited by Eric Dickinson, Reinhard Miller"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Royal Society of Chemistry, c2001"]
[null,null,"ISBN",null,"9781628701258"]
[{"$nulls":4},"1628701250"]
[{"$nulls":4},"9781847550842"]
[{"$nulls":4},"1847550843"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (436 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 258"]
[null,null,"Disciplina",null,"664.001/54135"]
[null,null,"Soggetti",null,"Colloids"]
[{"$nulls":4},"Food - Composition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"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."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"BK9780854048502-FX001; DickinsonPrelims; DickinsonText"]
[null,null,null,"Sommario/riassunto","Food 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, crystalli"]