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[null,"1.","Record Nr.",null,"UNINA9911007369403321"]
[null,null,"Titolo",null,"Food colloids : interactions, microstructure and processing / / edited by Eric Dickinson"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Royal Society of Chemistry, 2005"]
[null,null,"ISBN",null,"9781628704648"]
[{"$nulls":4},"1628704640"]
[{"$nulls":4},"9781847552389"]
[{"$nulls":4},"1847552382"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (498 p.)"]
[null,null,"Collana",null,"Special publication ; ; no. 298"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Colloids"]
[{"$nulls":4},"Food - Composition"]
[{"$nulls":4},"Food - Analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"The proceedings of Food Colloids 2004 : Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate\"--T.p. verso."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"FCO-Prelim; FCO-Preface; FCO-Contents; FCO-1Chapter 1; FCO-16Chapter 2; FCO-26Chapter 3; FCO-37Chapter 4; FCO-48Chapter 5; FCO-59Chapter 6; FCO-74Chapter 7; FCO-85Chapter 8; FCO-97Chapter 9; FCO-120Chapter 10; FCO-131Chapter 11; FCO-143Chapter 12; FCO-152Chapter 13; FCO-160Chapter 14; FCO-177Chapter 15; FCO-194Chapter 16; FCO-209Chapter 17; FCO-218Chapter 18; FCO-230Chapter 19; FCO-237Chapter 20; FCO-247Chapter 21; FCO-257Chapter 22; FCO-273Chapter 23; FCO-284Chapter 24; FCO-301Chapter 25; FCO-317Chapter 26; FCO-326Chapter 27; FCO-337Chapter 28; FCO-356Chapter 29; FCO-367Chapter 30"]
[{"$nulls":4},"FCO-380Chapter 31FCO-393Chapter 32; FCO-420Chapter 33; FCO-432Chapter 34; FCO-443Chapter 35; FCO-466Chapter 36; FCO-482Index"]
[null,null,null,"Sommario/riassunto","Food 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 "]
[{"$nulls":4},"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"]