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Food macromolecules and colloids

Author: Eric Dickinson; Denis Lorient
Publisher: Cambridge : Royal Society of Chemistry, ©1995.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 156.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
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Genre/Form: Electronic books
Conference papers and proceedings
Congresses
Additional Physical Format: Print version:
Food macromolecules and colloids.
Cambridge, UK : Royal Society of Chemistry, ©1995
(OCoLC)32636612
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Eric Dickinson; Denis Lorient
ISBN: 9781847550873 1847550878
OCLC Number: 228106494
Notes: "Proceedings of a Conference organized by the Food Chemistry Group of the Royal Society of Chemistry, held at ENSBANA, Université de Bourgogne, Dijon, France on 23-25 March 1994"--Title page verso.
Description: 1 online resource (xiv, 586 pages) : illustrations.
Contents: Recent trends in food colloids research / E. Dickinson --
Adsorbed layers --
Protein interactions and functionality --
Emulsions --
Foams --
Mixed biopolymer systems --
Gels and networks --
Rheological and mechanical properties --
Glasses.
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 156.
Responsibility: edited by E. Dickinson, D. Lorient.

Abstract:

This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.  Read more...

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"...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food Read more...

 
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