Food polymers, gels and colloids

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particl...

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Bibliographic Details
Other Authors: Dickinson, Eric.
Format: eBook
Language: English
Published: Cambridge [England] : Royal Society of Chemistry, 1991.
Series: Special Publication ; Number 82
Subjects:
Food > Composition > Congresses.
Polymer colloids > Congresses.
elektronické knihy
electronic books
ISBN: 9781845698331
1845698339
9781855737877
Physical Description: 1 online resource (587 pages) : illustrations, graphs

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Table of contents

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003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 140207t19911991enka ob 000 0 eng d
040 |a E7B  |b eng  |e rda  |e pn  |c E7B  |d OCLCO  |d OPELS  |d N$T  |d KNOVL  |d OCLCF  |d KNOVL  |d YDXCP  |d EBLCP  |d MHW  |d OCL  |d OCLCO  |d OCLCQ  |d OCLCO  |d UAB  |d OCLCQ  |d CEF  |d RRP  |d OCLCQ  |d NLE  |d UKMGB  |d OCLCQ  |d S2H  |d OCLCO  |d OCLCQ  |d UPM  |d OCLCQ  |d OCLCO  |d OCLCL 
020 |a 9781845698331  |q (electronic bk.) 
020 |a 1845698339  |q (electronic bk.) 
020 |z 9781855737877 
035 |a (OCoLC)874155088  |z (OCoLC)871225331  |z (OCoLC)907031048 
245 0 0 |a Food polymers, gels and colloids /  |c edited by Eric Dickinson. 
264 1 |a Cambridge [England] :  |b Royal Society of Chemistry,  |c 1991. 
264 4 |c ©1991 
300 |a 1 online resource (587 pages) :  |b illustrations, graphs 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Special Publication ;  |v Number 82 
500 |a "Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990." 
504 |a Includes bibliographical references at the end of each chapters. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field. 
505 0 |a Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Composition  |v Congresses. 
650 0 |a Polymer colloids  |v Congresses. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Dickinson, Eric. 
776 0 8 |i Print version:  |t Food polymers, gels and colloids.  |d Cambridge, [England] : Royal Society of Chemistry, ©1991  |h xi, 575 pages  |k Special Publication ; Number 82  |z 9781855737877 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPGCPIS1/food-polymers-gels?kpromoter=marc  |y Full text 

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