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, the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, 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.
|Title of host publication||Food Colloids: Self Assembly and Material Science|
|Editors||E. Dickinson, M. Leser|
|Place of Publication||Cambridge|
|Publication status||Published - 2007|