Food Colloids

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Advances In Food Colloids

E. Dickinson,D.J. McClements
Advances In Food Colloids Book PDF

Author : E. Dickinson,D.J. McClements
Publisher : Springer Science & Business Media
Page : 348 pages
File Size : 41,6 Mb
Release : 1995
Category : Technology & Engineering
ISBN : 0751402036

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Advances In Food Colloids by E. Dickinson,D.J. McClements Pdf

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

Eric Dickinson
Food Colloids Book PDF

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
Page : 508 pages
File Size : 51,9 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847552389

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Food Colloids by Eric Dickinson Pdf

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

E. Dickinson,B Bergenstahl
Food Colloids Book PDF

Author : E. Dickinson,B Bergenstahl
Publisher : Elsevier
Page : 418 pages
File Size : 53,7 Mb
Release : 1997-01-01
Category : Technology & Engineering
ISBN : 9781845698263

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Food Colloids by E. Dickinson,B Bergenstahl Pdf

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.

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

Maria Germanovna Semenova,Eric Dickinson
Biopolymers in Food Colloids Thermodynamics and Molecular Interactions Book PDF

Author : Maria Germanovna Semenova,Eric Dickinson
Publisher : CRC Press
Page : 372 pages
File Size : 51,9 Mb
Release : 2010-01-13
Category : Technology & Engineering
ISBN : 9781466562059

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Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions by Maria Germanovna Semenova,Eric Dickinson Pdf

The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.

Food Colloids and Polymers

E. Dickinson,P. Walstra
Food Colloids and Polymers Book PDF

Author : E. Dickinson,P. Walstra
Publisher : Elsevier
Page : 428 pages
File Size : 54,5 Mb
Release : 1993-03-01
Category : Technology & Engineering
ISBN : 9781845698270

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Food Colloids and Polymers by E. Dickinson,P. Walstra Pdf

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.

Food Colloids, Biopolymers and Materials

Eric Dickinson,Ton Van Vliet
Food Colloids Biopolymers and Materials Book PDF

Author : Eric Dickinson,Ton Van Vliet
Publisher : Royal Society of Chemistry
Page : 426 pages
File Size : 41,9 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550835

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Food Colloids, Biopolymers and Materials by Eric Dickinson,Ton Van Vliet Pdf

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.

Agrochemicals, Paints and Coatings and Food Colloids

Tharwat F. Tadros
Agrochemicals Paints and Coatings and Food Colloids Book PDF

Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
Page : 300 pages
File Size : 45,9 Mb
Release : 2018-05-22
Category : Science
ISBN : 9783110588002

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Agrochemicals, Paints and Coatings and Food Colloids by Tharwat F. Tadros Pdf

Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

Food Colloids

Eric Dickinson,Martin E Leser
Food Colloids Book PDF

Author : Eric Dickinson,Martin E Leser
Publisher : Royal Society of Chemistry
Page : 526 pages
File Size : 45,9 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847557698

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Food Colloids by Eric Dickinson,Martin E Leser Pdf

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 Macromolecules and Colloids

Eric Dickinson,D Lorient
Food Macromolecules and Colloids Book PDF

Author : Eric Dickinson,D Lorient
Publisher : Royal Society of Chemistry
Page : 605 pages
File Size : 54,8 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550873

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Food Macromolecules and Colloids by Eric Dickinson,D Lorient Pdf

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

Food Colloids

Eric Dickinson,Reinhard Miller
Food Colloids Book PDF

Author : Eric Dickinson,Reinhard Miller
Publisher : Royal Society of Chemistry
Page : 434 pages
File Size : 47,6 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550842

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Food Colloids by Eric Dickinson,Reinhard Miller Pdf

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.

Food Polymers, Gels and Colloids

E. Dickinson
Food Polymers Gels and Colloids Book PDF

Author : E. Dickinson
Publisher : Elsevier
Page : 588 pages
File Size : 53,7 Mb
Release : 1991-01-01
Category : Technology & Engineering
ISBN : 9781845698331

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Food Polymers, Gels and Colloids by E. Dickinson Pdf

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.

Some New Aspects of Colloidal Systems in Foods

Jafar Milani
Some New Aspects of Colloidal Systems in Foods Book PDF

Author : Jafar Milani
Publisher : BoD – Books on Demand
Page : 100 pages
File Size : 48,7 Mb
Release : 2019-03-20
Category : Science
ISBN : 9781789857818

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Some New Aspects of Colloidal Systems in Foods by Jafar Milani Pdf

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.

Cooling Technology in the Food Industry

Aurel Ciobanu
Cooling Technology in the Food Industry Book PDF

Author : Aurel Ciobanu
Publisher : CRC Press
Page : 506 pages
File Size : 42,5 Mb
Release : 1976
Category : Cold storage
ISBN : 0856260185

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Cooling Technology in the Food Industry by Aurel Ciobanu Pdf

Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.

Colloidal Particles at Liquid Interfaces

Bernard P. Binks,Tommy S. Horozov
Colloidal Particles at Liquid Interfaces Book PDF

Author : Bernard P. Binks,Tommy S. Horozov
Publisher : Cambridge University Press
Page : 500 pages
File Size : 43,8 Mb
Release : 2006-08-17
Category : Technology & Engineering
ISBN : 9781139458184

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Colloidal Particles at Liquid Interfaces by Bernard P. Binks,Tommy S. Horozov Pdf

The understanding of how small solid particles operate at liquid interfaces is minimal. This book brings together the topics actively being investigated, with contributions from experts in the field. It will be of interest to researchers in chemistry, physics, chemical engineering, pharmacy, food science and materials science.

Gums and Stabilisers for the Food Industry 14

Peter A. Williams,Glyn O. Phillips
Gums and Stabilisers for the Food Industry 14 Book PDF

Author : Peter A. Williams,Glyn O. Phillips
Publisher : Royal Society of Chemistry
Page : 600 pages
File Size : 55,5 Mb
Release : 2008
Category : Science
ISBN : 9780854044610

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Gums and Stabilisers for the Food Industry 14 by Peter A. Williams,Glyn O. Phillips Pdf

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other p.