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Food Colloids and Polymers: Stability and Mechanical Properties by P. Walstra, E. Dickinson (Hardcover, 1993)

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

Author
P. Walstra, E. Dickinson
Publication Name
Food Colloids and Polymers: Stability and Mechanical Properties
Format
Hardcover
Language
English
Subject
Engineering & Technology
Publication Year
1993
Type
Textbook
Number of Pages
428 Pages

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