Food Colloids. Biopolymers and Materials
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Author(s): E. Dickinson and T Van Vleit (Eds)
Publisher: Royal Society of Chemistry
ISBN: 0854048715
Format: hardback
416pp
Price: £119.50
Review Date: 22 April 2003
Review: The field of food colloids is concerned with the study of the physical chemistry of multiphase dispersed systems containing the many functional food components: proteins; lipids; polysaccharides; water and air. The scientific aim is to understand how the rheological and structural properties of gels, emulsions and foams are related to the interactions between constituent macromolecules and particles, both in bulk solution and at fluid interfaces, and how the formation and stability of the systems are affected by changes in variables, such as pH, temperature and flow conditions. These are the 39 papers presented at the Conference in The Netherlands in April 2002. They cover: aggregation and gelatation; emulsions, foams and interfaces; and biopolymer interactions.