@book{9cf83636f1004e15aa22ebdc33c02a6e,
title = "Physical chemistry of foods",
abstract = "Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods. The book contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure, etc.",
keywords = "fysische chemie, fysische eigenschappen, voedsel, fysica, voedselchemie, voedselwetenschappen, studieboeken, physical chemistry, physical properties, food, physics, food chemistry, food sciences, textbooks",
author = "P. Walstra",
year = "2003",
language = "English",
isbn = "9780824793555",
series = "Food science and technology",
publisher = "Marcel Dekker",
number = "121",
address = "United States",
}