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Food Colloids

A description of 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 colloid research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems.
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Table of Contents

New Techniques; Emulsions, Dispersions and Foams; Interfacial Properties; Protein Structure and Interactions; Aggregation and Gelation; Subject Index


"This authoritative volume describes the physicochemical principles underlying the formulation of multi-components, multi-phase food systems via overviews of conceptual issues, details of new experimental techniques and recent research findings. It is therefore of great value to food scientists, both in industry and academia." * Carbohydrate Polymers, 51, 2003 * "... this book provides essential material for those active in this field ..." * Food Trade Review, Vol 71, April 2001, p 226 * "Researchers new to the subject as well as those who are long engaged in the area will find this a useful book for their shelves." * Journal of the Science of Food and Agriculture, Vol 81, Issue 14, November 2001 * "The book is substantial, up-to-date, and has an extensive and useful subject index, giving it great value as a reference work for food scientists and technologists active in the field, as well as postgraduates and lecturers in food science and technology." * Chemistry and Industry, Issue 5, 4 March 2002, p 22-23 * "... a useful addition to the food colloid science canon ..." * Nahrung Food, Vol 46, 2002, No 1, p 1-2 * "I recommend this book to anyone who wants to keep up with the latest developments in theoretical aspects of food colloids." * Food Australia, 54, (6), June 2002, p 253 *

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