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Home » Books » Nonfiction » Technology » Engineering » Chemical & Biochemical

Gums and Stabilisers for the Food Industry 12

Special Publications

By Glyn O. Phillips (Edited by), Peter A. Williams (Edited by)

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Format: Hardback, 618 pages
Published In: United Kingdom, 01 May 2004
The latest volume of this successful series captures the latest research findings of leading scientists in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: Hydrocolloids as dietary fibre; The role of hydrocolloids in controlling the microstructure of foods; The characterisation of hydrocolloids; Rheological properties; The influence of hydrocolloids on emulsion stability; Low moisture systems; Applications of hydrocolloids in food products; Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.

Table of Contents

Applications of hydrocolloids; Rheological properties of hydrocolloids; Mixed hydrocolloid systems; Chemical, biochemical and physicochemical characterisation of hydrocolloids; Role of hydrocolloids on the stability of emulsions; Hydrocolloids in low moisture systems; Hydrocolloids as dietary fibre: from structure to functionality; Subject Index.

About the Author

Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.

EAN: 9780854048915
ISBN: 085404891X
Publisher: Royal Society of Chemistry
Dimensions: 23.4 x 15.6 centimetres (1.04 kg)
Age Range: 15+ years
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