The Resource Food polymers, gels and colloids, edited by Eric Dickinson

Food polymers, gels and colloids, edited by Eric Dickinson

Label
Food polymers, gels and colloids
Title
Food polymers, gels and colloids
Statement of responsibility
edited by Eric Dickinson
Contributor
Subject
Genre
Language
eng
Summary
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
Cataloging source
E7B
Dewey number
664
Illustrations
illustrations
Index
no index present
LC call number
TX511
LC item number
.F663 1991eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Dickinson, Eric
Series statement
Special Publication
Series volume
Number 82
http://library.link/vocab/subjectName
  • Food
  • Polymer colloids
Label
Food polymers, gels and colloids, edited by Eric Dickinson
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpFPGCPIS1/food-polymers-gels?kpromoter=marc
Instantiates
Publication
Copyright
Note
"Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990."
Bibliography note
Includes bibliographical references at the end of each chapters
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels
Dimensions
unknown
Extent
1 online resource (587 pages)
Form of item
online
Isbn
9781845698331
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations, graphs.
Specific material designation
remote
System control number
  • (OCoLC)874155088
  • (OCoLC)ocn874155088
Label
Food polymers, gels and colloids, edited by Eric Dickinson
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpFPGCPIS1/food-polymers-gels?kpromoter=marc
Publication
Copyright
Note
"Based on the Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990."
Bibliography note
Includes bibliographical references at the end of each chapters
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Aggregation mechanisms in food colloids; Stability of food emulsions; Protein-stabilised foams; Behaviour of low-calorie spreads; Oil-in-water emulsions; Polysaccharide gels; Biopolymer gels
Dimensions
unknown
Extent
1 online resource (587 pages)
Form of item
online
Isbn
9781845698331
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Other physical details
illustrations, graphs.
Specific material designation
remote
System control number
  • (OCoLC)874155088
  • (OCoLC)ocn874155088

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