Buch, Englisch, 510 Seiten, Format (B × H): 156 mm x 234 mm
Buch, Englisch, 510 Seiten, Format (B × H): 156 mm x 234 mm
ISBN: 978-1-83767-283-7
Verlag: RSC Publishing
Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food science and soft matter communities, the editors have brought together a wealth of expertise with rich insights for both.
Beginning with the fundamentals, this book describes the behaviour of colloids, proteins, lipids, and carbohydrates in the context of soft matter science. Chapters on techniques and the behaviour of soft matter systems open the soft matter toolbox, providing food scientists with new approaches to characterise food. Taking a soft matter approach to a range of real food systems, chapters on applications provide a practical demonstration of the synergy between food science and soft matter.
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Fachgebiete
Weitere Infos & Material
- Finding a Common Ground in Soft Matter and Food Science
- What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data
- Self-assembly of Food-related Lipids
- Modelling Thermodynamics of Food Plasticizers
- Colloids, Suspensions, Foams and Composite Materials
- Rheological Properties and Structure of Colloidal Oleogels and Hydrogels
- Molecular Simulations of Food Biomolecules
- Fluid Mechanics-based Measurement Techniques: Using Rheology and Tribology for Material Characterization and Product Development
- Combined Techniques to Understand the Multiscale Structure and Functionality of Foods
- Recent Advances in Scattering Techniques for Studying Food Emulsions
- Fat Crystallization in Complex Multiphase Systems
- Soft Solids in Dairy
- Gelation of Soy Protein: A Key Aspect of Tofu Processing
- From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions
- Ice Cream
- Soft Matter Structuring in Plant-based Meat Analogues
- Applying Soft Matter Principles in Food Oral Processing: The Case of Stickiness
- Bread Dough and Baking Foams
