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Food colloids : self-assembly and material science / / edited by Eric Dickinson, Martin E. Leser
| Food colloids : self-assembly and material science / / edited by Eric Dickinson, Martin E. Leser |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, c2007 |
| Descrizione fisica | 1 online resource (535 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
DickinsonEric
LeserMartin E |
| Collana | Special publication |
| Soggetto topico |
Colloids
Food - Composition |
| ISBN |
9781628704655
1628704659 9781847557698 1847557694 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Colloids-Self Asembly & Materia_publicity; i_iv; v_vi; vii_xviii; 001_016; 017_034; 035_056r; 057_068; 069_086r; 087_102; 103_116; 117_126r; 127_154; 155_166; 167_176; 177_194; 195_208; 209_226; 227_244r; 245_256; 257_268; 269_288; 289_302r; 303_318; 319_326; 327_342; 343_356; 357_368; 369_382; 383_398; 399_412; 413_422; 423_432; 433_448; 449_462; 463_472; 473_484; 485_502; 503_516 |
| Record Nr. | UNINA-9911004836803321 |
| Cambridge, : Royal Society of Chemistry, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food colloids : interactions, microstructure and processing / / edited by Eric Dickinson
| Food colloids : interactions, microstructure and processing / / edited by Eric Dickinson |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2005 |
| Descrizione fisica | 1 online resource (498 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | DickinsonEric |
| Collana | Special publication |
| Soggetto topico |
Colloids
Food - Composition Food - Analysis |
| ISBN |
9781628704648
1628704640 9781847552389 1847552382 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
FCO-380Chapter 31FCO-393Chapter 32; FCO-420Chapter 33; FCO-432Chapter 34; FCO-443Chapter 35; FCO-466Chapter 36; FCO-482Index |
| Record Nr. | UNINA-9911007369403321 |
| Cambridge, : Royal Society of Chemistry, 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food colloids : fundamentals of formulation / / edited by Eric Dickinson, Reinhard Miller
| Food colloids : fundamentals of formulation / / edited by Eric Dickinson, Reinhard Miller |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, c2001 |
| Descrizione fisica | 1 online resource (436 p.) |
| Disciplina | 664.001/54135 |
| Altri autori (Persone) |
DickinsonEric
MillerReinhard |
| Collana | Special publication |
| Soggetto topico |
Colloids
Food - Composition |
| ISBN |
9781628701258
1628701250 9781847550842 1847550843 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854048502-FX001; DickinsonPrelims; DickinsonText |
| Record Nr. | UNINA-9911006780803321 |
| Cambridge, : Royal Society of Chemistry, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food colloids, biopolymers and materials / / edited by Eric Dickinson, Ton van Vliet
| Food colloids, biopolymers and materials / / edited by Eric Dickinson, Ton van Vliet |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge, U.K., : Royal Society of Chemistry, c2003 |
| Descrizione fisica | 1 online resource (428 p.) |
| Disciplina | 664/.001/541345 |
| Altri autori (Persone) |
DickinsonEric
VlietTon van |
| Collana | Special publication |
| Soggetto topico |
Colloids
Food - Composition Biopolymers |
| ISBN |
9781621987024
1621987027 9781847550835 1847550835 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""CONTENTS""; ""Introductory Lecture""; ""�Food Goes Nano��New Horizons for Food Structure Research""; ""Aggregation and Gelation ""; ""Diffusing Wave Spectroscopy Studies of Gel Formation""; ""Microstructural Evolution of Mixed Gels and their Rheological Behaviour ""; ""The Formation and Properties of Biopolymer Gels""; ""Physical and Chemical Interactions in pH-Induced Aggregation and Gelation of Whey Proteins ""; ""Fibril-Based Mesostructures and their Rheological Response""; ""Colloidal Aggregation: Mechanisms and Implications""
""Protease-Induced Nano-Tubular Gels from α-Lactalbumin""""Macrostructure and Viscosity of Aggregating Colloidal Casein Micelles under Strong Shearing Forces ""; ""Effect of Surfactants on Rheological Properties of Acid-Induced Sodium Caseinate Emulsion Gels ""; ""Role of Calcium Phosphate in the High-Pressure-Induced Gelation of Milk ""; ""Influence of Pulsed Electric Field Processing on the Structure and Gelation of Egg White ""; ""Comparing Nucleation and Crystallization Behaviour in Bulk and Emulsified Fat Systems ""; ""Emulsions, Foams and Interfaces "" ""Impact of Fine Particles and their Wettability on Coalescence and Phase Inversion in Sunflower Oil + Water Systems """"Effects of Stress Relaxation in Soy Glycinin Films on Bubble Dissolution and Foam Stability ""; ""Measurement of Bubble Instability under Conditions of Rapid Pressure Change ""; ""Failure: Behaviour of Adsorbed Protein Layers: Consequences for Emulsion and Foam Stability ""; ""Entering and Spreading of Protein-Stabilized Emulsion Droplets at the Expanding Air-Water Interface ""; ""Interfacial Mechanisms Underlying Lipid Damage of Beer Foam"" ""Dynamics of Protein Adsorption Layers at Liquid Interfaces """"Static and Dynamic Properties of Proteins Adsorbed at Three Different Liquid Interfaces""; ""Adsorption Properties and Conformational Aspects of Proteins at the Air-Water Interface Measured by Infra-Red Reflection Absorption Spectrometry ""; ""Effect of Ionic Calcium on the Flocculation and Gelation of Sodium Caseinate Oil-in-Water Emulsions ""; ""Biopolymer Interactions ""; ""In situ Deformation of Hydrated Food Samples"" ""Coil-Helix Transition of l-Carrageenan as a Function of Chain Regularity: The Effect of Counterion Valency """"Stability of Spray-Dried Protein-Stabilized Emulsions-Effects of Different Carbohydrate Additives ""; ""Glutenin Macropolymer is a Gel Formed by Particles: Average Particle Size Determines the Gel Rigidity ""; ""Phase Separation in Mixed Biopolymer Systems""; ""Structure Evolution during Phase Separation and Gelation of Biopolymer Mixtures ""; ""Effect of Temperature and Hydrodynamic Conditions on Structure and Drop Size in a Phase-Separated Gelatin + Dextran System "" ""Spatial Distribution of Mixed Whey Proteins at the Air-Water Interface "" |
| Record Nr. | UNINA-9911006783003321 |
| Cambridge, U.K., : Royal Society of Chemistry, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||