000			01318nam a22001937a 4500
003			KENaKMTC
005			20221130102206.0
008			221130b ||||| |||| 00| 0 eng d
020			_a1855737833
040			_cDLC
050			_aTP 453 _b.D5
100			_aDickinson,E _eauthor
245			_aFood Colloids _bProteins, Lipids and Polysaccharides _cE Dickinson
260			_aCambridge England _bWoodhead publishing limited _c2004
300			_ax,417pages _bIllustrated _c22cm
520			_aThe 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".
650			_aColloids. Food--Analysis. Food--Composition.
942			_2lcc _cBK _xFK
999			_c8798 _d8798