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Food Macromolecules and Colloids

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 macromolecul.

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  • "This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, 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. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science"
  • "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 macromolecul."@en
  • "This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity."@en

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  • "Dijon (1994)"@en
  • "Electronic books"@en
  • "Llibres electrònics"
  • "Conference papers and proceedings"@en
  • "Conference papers and proceedings"

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  • "Food macromolecules and colloids : [the 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]"
  • "Food Macromolecules and Colloids Proceedings"
  • "Food macromolecules and colloids : The proceedings of a conference at ENSBANA, Université de Bourgogne, Dijon 1994"
  • "Food macromolecules and colloids : [the proceedings of an International Symposium on Food Macromolecules and Colloids, held at ENSBANA, Dijon on, 23-25 March 1994]"
  • "Food Macromolecules and Colloids"@en
  • "Food Macromolecules and Colloids"
  • "Food macromolecules and colloids : the proceedings of a conference organized by the Food Chemistry Group of the Royal Society of Chemistry, ENSBANA, Universite de Bourgogne, Dijon, France, 23-25 March 1994"
  • "Food macromolecules and colloids"@en
  • "Food macromolecules and colloids"
  • "Food macromolecules and colloids [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]"
  • "Food macromolecules and colloids : [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]"

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