Food Emulsions and Foams: Interfaces, Interactions and Stability is the latest addition to a continuing series of volumes on food colloids published by The Royal Society of Chemistry. The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Key topics covered include colloid stabilization by polymers, mechanisms of destabilization, theory and simulation of aggregation and gelation, rheology of food colloids, surface rheology of adsorbed protein layers, protein-surfactant and protein-polysaccharide interactions, preparation of emulsions and foams and processing effects on protein functionality. Much of the emphasis is placed on relating behaviour of model systems, to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text. Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source.
Publisher: Royal Society of Chemistry
Dimensions: 234 x 156 mm
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