عنوان

Food macromolecules and colloids /

(Number (ISBN

085404700X

(Number (ISBN

9780854047000

Number

b797735

Title Proper

Food macromolecules and colloids /

General Material Designation

[Book]

First Statement of Responsibility

edited by E. Dickinson, D. Lorient.

Place of Publication, Distribution, etc.

Cambridge, UK :

Name of Publisher, Distributor, etc.

Royal Society of Chemistry,

Date of Publication, Distribution, etc.

©1995.

Specific Material Designation and Extent of Item

xiv, 586 pages :

Other Physical Details

illustrations ;

Dimensions

24 cm

Series Title

Special publication ;

Volume Designation

no. 156

Text of Note

"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.

Text of Note

Includes bibliographical references and index.

Text of Note

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

Text of Note

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.

Title

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

Number

Number

Edition

Edition

Class number

Book number

Class number

System Code

Dickinson, Eric.

Lorient, Denis.

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

Date of Transaction

20201207102410.0

Electronic name

[Book]

Y