Food Colloids and Polymers —— Stability and Mechanical Properties

----- 食品胶体和聚合物：稳定性和机械性能

ISBN: 9781855737822 出版年：1993 页码：438 Woodhead Publishing_RM

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.