Advances In Food Colloids

Advances In Food Colloids

Author: E. Dickinson

Publisher: Springer Science & Business Media

Published: 1995

Total Pages: 348

ISBN-13: 9780751402032

DOWNLOAD EBOOK

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.


Book Synopsis Advances In Food Colloids by : E. Dickinson

Download or read book Advances In Food Colloids written by E. Dickinson and published by Springer Science & Business Media. This book was released on 1995 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.

Food Colloids

Food Colloids

Author: E. Dickinson

Publisher: Elsevier

Published: 1997-01-01

Total Pages: 428

ISBN-13: 1845698266

DOWNLOAD EBOOK

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.


Book Synopsis Food Colloids by : E. Dickinson

Download or read book Food Colloids written by E. Dickinson and published by Elsevier. This book was released on 1997-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

Food Colloids

Food Colloids

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2005

Total Pages: 499

ISBN-13: 0854046380

DOWNLOAD EBOOK

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.


Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2005 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.

Food Colloids

Food Colloids

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 498

ISBN-13: 1847552382

DOWNLOAD EBOOK

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.


Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.

Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods

Author: Jafar Milani

Publisher: BoD – Books on Demand

Published: 2019-03-20

Total Pages: 100

ISBN-13: 1789857813

DOWNLOAD EBOOK

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.


Book Synopsis Some New Aspects of Colloidal Systems in Foods by : Jafar Milani

Download or read book Some New Aspects of Colloidal Systems in Foods written by Jafar Milani and published by BoD – Books on Demand. This book was released on 2019-03-20 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

Food Colloids

Food Colloids

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007

Total Pages: 554

ISBN-13: 0854042717

DOWNLOAD EBOOK

This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.


Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.

Food Colloids

Food Colloids

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 535

ISBN-13: 1847557694

DOWNLOAD EBOOK

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.


Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.

Food Colloids, Biopolymers and Materials

Food Colloids, Biopolymers and Materials

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 428

ISBN-13: 1847550835

DOWNLOAD EBOOK

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.


Book Synopsis Food Colloids, Biopolymers and Materials by : Eric Dickinson

Download or read book Food Colloids, Biopolymers and Materials written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.

Colloids in Food

Colloids in Food

Author: Eric Dickinson

Publisher: Elsevier Applied Science

Published: 1982

Total Pages: 533

ISBN-13: 9780853341536

DOWNLOAD EBOOK


Book Synopsis Colloids in Food by : Eric Dickinson

Download or read book Colloids in Food written by Eric Dickinson and published by Elsevier Applied Science. This book was released on 1982 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Colloids

Food Colloids

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 436

ISBN-13: 1847550843

DOWNLOAD EBOOK

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.


Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.