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Food Colloids and Polymers: Stability and Mechanical Properties (Hardback)

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ISBN 10: 1855737825 / ISBN 13: 9781855737822
Edité par ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 1993
Neuf(s) Etat : New Couverture rigide
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A propos de cet article

Language: English . Brand New Book. 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. N° de réf. du libraire AA59781855737822

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Détails bibliographiques

Titre : Food Colloids and Polymers: Stability and ...

Éditeur : ELSEVIER SCIENCE TECHNOLOGY, United Kingdom

Date d'édition : 1993

Reliure : Hardback

Etat du livre :New

A propos de ce titre

Synopsis :

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.

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