Special Publications

Name: Special Publications
Brand: Royal Society Of Chemistry
Price: 426.75 AUD

By: Eric Dickinson (Editor), Ton Van Vliet (Editor)

Write A Review

Hardcover | 24 November 2003

At a Glance

Hardcover
426 Pages

Dimensions(cm)
16.5 x 24.2 x 3.2

Hardcover

$426.75

or 4 interest-free payments of $106.69 with

Ships in 5 to 10 business days

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.

Industry Reviews

This volume is part of the RSC Food Colloids series, and will be of interest to all researchers involved in the physicochemical characteristics of food colloid systems and their applications. * Carbohydrate Polymers, 58 (2004) 359-361 (John F Kennedy) *
"... a pleasure to read ... should appeal equally to everyone who wishes to keep up to date with developments in the study of food colloids." * Food Science and Technology, Vol 17, Issue 4, 2003 *
"... commended ... lucid and useful introductions and reviews of the field." * Journal of Colloid and Interface Science, Vol 265, p 220, 2003 *
"... of interest to academics working in the field of colloids, surface science, and food science ... also to those industrialists working in the fields of product development and formulation." * The Chemical Educator, Vol 8, No 6, 2003, p 413 *
"... The book is well presented and includes a comprehensive (16 page) index; the scientific standard is excellent and I recommend it to anyone working in the general area of food colloids. " * Journal of the Science of Food and Agriculture, Vol 84, Issue 7, May 2004 *

Shipping

	Standard Shipping	Express Shipping
Metro postcodes:	$9.99	$14.95
Regional postcodes:	$9.99	$14.95
Rural postcodes:	$9.99	$14.95

Orders over $89.00 qualify for free shipping.

How to return your order

At Booktopia, we offer hassle-free returns in accordance with our returns policy. If you wish to return an item, please get in touch with Booktopia Customer Care.

Additional postage charges may be applicable.

Defective items

If there is a problem with any of the items received for your order then the Booktopia Customer Care team is ready to assist you.

For more info please visit our Help Centre.

You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Mechanical Engineering & Materials Materials Science Science Biology, Life Sciences Biochemistry Chemistry Physical Chemistry

Molecular Biology

'Food Goes Nano' - New Horizons for Food Structure Research	p. 3
Diffusing Wave Spectroscopy Studies of Gel Formation	p. 17
Microstructural Evolution of Mixed Gels and their Rheological Behaviour	p. 26
The Formation and Properties of Biopolymer Gels	p. 35
Physical and Chemical Interactions in pH-Induced Aggregation and Gelation of Whey Proteins	p. 49
Fibril-Based Mesostructures and their Rheological Response	p. 58
Colloidal Aggregation: Mechanisms and Implications	p. 68
Protease-Induced Nano-Tubular Gels from [alpha]-Lactalbumin	p. 84
Macrostructure and Viscosity of Aggregating Colloidal Casein Micelles under Strong Shearing Forces	p. 93
Effect of Surfactants on Rheological Properties of Acid-Induced Sodium Caseinate Emulsion Gels	p. 100
Role of Calcium Phosphate in the High-Pressure-Induced Gelation of Milk	p. 109
Influence of Pulsed Electric Field Processing on the Structure and Gelation of Egg White	p. 119
Comparing Nucleation and Crystallization Behaviour in Bulk and Emulsified Fat Systems	p. 133
Impact of Fine Particles and their Wettability on Coalescence and Phase Inversion in Sunflower Oil + Water Systems	p. 145
Effects of Stress Relaxation in Soy Glycinin Films on Bubble Dissolution and Foam Stability	p. 156
Measurement of Bubble Instability under Conditions of Rapid Pressure Change	p. 165
Failure Behaviour of Adsorbed Protein Layers: Consequences for Emulsion and Foam Stability	p. 176
Entering and Spreading of Protein-Stabilized Emulsion Droplets at the Expanding Air-Water Interface	p. 192
Interfacial Mechanisms Underlying Lipid Damage of Beer Foam	p. 200
Dynamics of Protein Adsorption Layers at Liquid Interfaces	p. 207
Static and Dynamic Properties of Proteins Adsorbed at Three Different Liquid Interfaces	p. 216
Adsorption Properties and Conformational Aspects of Proteins at the Air-Water Interface Measured by Infra-Red Reflection Adsorption Spectroscopy	p. 226
Effect of Ionic Calcium on the Flocculation and Gelation of Sodium Caseinate Oil-in-Water Emulsions	p. 234
In situ Deformation of Hydrated Food Samples	p. 245
Coil-Helix Transition of i-Carrageenan as a Function of Chain Regularity: The Effect of Counterion Valency	p. 256
Stability of Spray-Dried Protein-Stabilized Emulsions - Effects of Different Carbohydrate Additives	p. 265
Glutenin Macropolymer is a Gel Formed by Particles: Average Particle Size Determines the Gel Rigidity	p. 275
Phase Separation in Mixed Biopolymer Systems	p. 282
Structure Evolution during Phase Separation and Gelation of Biopolymer Mixtures	p. 298
Effect of Temperature and Hydrodynamic Conditions on the Structure and Drop Size in a Phase-Separated Gelatin + Dextran System	p. 309
Spatial Distribution of Mixed Whey Proteins at the Air-Water Interface	p. 319
Soluble Complexes of Gum Arabic with [alpha]-Lactalbumin and [beta]-Lactoglobulin above the Protein Isoelectric Point: Analysis in Terms of Charge Patches	p. 329
Complex Coacervation of Globular Proteins and Gum Arabic	p. 337
Structure and Properties of Carrageenan + Micellar Casein Mixtures	p. 345
Pressure Effects on Mixtures of Hydrocolloids and Milk Proteins	p. 354
Influence of Starch-Flavour Interactions on Structural Properties of Aqueous Starch Dispersions	p. 361
Interfacial Rheology and Interfacial Gelation Partitioning	p. 368
Protein + Small-Molecule Surfactant Mixtures: Thermodynamics of Interactions and Functionality	p. 377
Studying Food Colloids: Past, Present and Future	p. 391
Subject Index	p. 401
Table of Contents provided by Blackwell. All Rights Reserved.

Special Publications

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

More in Physical Chemistry

General, Organic, and Biological Chemistry

7th Edition

Proceedings of the 9th International Conference on Recent Advances in Material Chemistry

Springer Proceedings in Materials

Principles of Physical Chemistry

Ready for Dessert, Revised

My Best Recipes [A Baking Book]

Introduction to General, Organic, and Biochemistry

12th edition

Chemistry for Today 10ed

General, Organic, and Biochemistry

Chemistry3

4th Edition - Introducing inorganic, organic and physical chemistry

Atkins Physical Chemistry

12th Edition

The Secret Life of the Periodic Table

Unlocking the mysteries of all 118 elements

Reactions

An Illustrated Exploration of Elements, Molecules, and Change in the Universe

Molymod MMS-003

Organic Teacher 111 atom set

Chemistry

2nd Edition - Human Activity, Chemical Reactivity (International Edition)

Evaluation of Electrochemical Corrosion

Experimental Procedures and Characterization

Molecular Self-Assemblies

Advanced Materials for Environmental and Sensing Applications

Foundations of Physical Chemistry

Harvesting Sunshine

From Photovoltaics to the Thermodynamics of Light

Interpreting NMR Spectra Is Not Impossible!

A Primer for an Organic Chemistry Course

Interpreting NMR Spectra Is Not Impossible!

A Primer for an Organic Chemistry Course

Solar Fuels, 2 Volume Set

Technologies and Applications for a Sustainable Energy Future

Ionic Liquids-based Nanofluids

Computational Modelling of Additive Manufacturing

MXene-based Electrochemical Sensors

Bioseparations Science and Engineering

Topics in Chemical Engineering

The Book of the Light of the Great Magistery of John of Rupescissa (Liber lucis magisterii magni)

Sources of Alchemy and Chemistry: Sir Robert Mond Studies in the History of Early Chemistry

This product is categorised by