عنوان

Food macromolecules and colloids /

085404700X

9780854047000

b797735

Food macromolecules and colloids /

[Book]

edited by E. Dickinson, D. Lorient.

Cambridge, UK :

Royal Society of Chemistry,

©1995.

xiv, 586 pages :

illustrations ;

24 cm

Special publication ;

no. 156

"Proceedings of a Conference organized by the Food Chemistry Group of the Royal Society of Chemistry, held at ENSBANA, Université de Bourgogne, Dijon, France on 23-25 March 1994"--Title page verso.

Includes bibliographical references and index.

Recent trends in food colloids research / E. Dickinson -- Adsorbed layers -- Protein interactions and functionality -- Emulsions -- Foams -- Mixed biopolymer systems -- Gels and networks -- Rheological and mechanical properties -- Glasses.

0

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams.Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds.

Food macromolecules and colloids.

Colloids, Congresses.

Food-- Composition, Congresses.

Macromolecules, Congresses.

Aliments-- Composition-- Congrès.

Colloïdes-- Congrès.

Colloids.

Dynamique moléculaire-- Congrès.

Food-- Composition.

Kongress

Lebensmittelchemie

Macromolécules-- Congrès.

Macromolecules.

Makromolekül

Q100

Q500

Dickinson, Eric.

Lorient, Denis.

Royal Society of Chemistry (Great Britain)., Food Chemistry Group.

20201207102410.0

[Book]

Y