Food Polymers, Gels and Colloids

Erscheinungsjahr 1991
ISBN: 978-1-85573-787-7
Verlag: WOODHEAD PUB

Buch, Englisch, 588 Seiten, Format (B × H): 142 mm x 227 mm, Gewicht: 966 g

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Autoren/Hrsg.

Dickinson, E.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels.