دانلود کتاب Food Polymers, Gels, and Colloids - Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990

Name: Food Polymers, Gels, and Colloids - Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990
Availability: InStock
Author: Dickinson
ISBN: 9780851866574, 9781845698331, 085186657

by Dickinson

عنوان فارسی: پلیمرها غذایی ، ژل، و کلوئید - مجموعه مقالات سمپوزیوم بین المللی توسط گروه شیمی مواد غذایی از انجمن سلطنتی شیمی در نورویچ سازمان یافته از 28-30 مارس 1990
ناشر: Elsevier
سال: 1991
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 565
شابک: 9780851866574, 9781845698331, 085186657
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 54.00 مگابایت

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جزییات کتاب

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

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