Food Colloids

Fundamentals of Formulation. Edited by Eric Dickinson and Reinhard Miller.

Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany. This volume describes 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 colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. X,424 Seiten mit zahlreichen Tab. und Abb., gebunden (Special Publication; No. 258/Royal Society of Chemistry (Great Britain) 2001) slightly bumped