Food Colloids
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Language: en
Pages: 348
Pages: 348
Type: BOOK - Published: 1995 - Publisher: Springer Science & Business Media
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su
Language: en
Pages: 499
Pages: 499
Type: BOOK - Published: 2005 - Publisher: Royal Society of Chemistry
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels
Language: en
Pages: 418
Pages: 418
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
Language: en
Pages: 426
Pages: 426
Type: BOOK - Published: 2007-10-31 - Publisher: Royal Society of Chemistry
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingre
Language: en
Pages: 554
Pages: 554
Type: BOOK - Published: 2007 - Publisher: Royal Society of Chemistry
This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between c
