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Food Colloids: Fundamentals of Formulation
✍️ Dickinson, Eric
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📝 Description: Food Colloids: Fundamentals of Formulation
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
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The starting rating comes from the team Eatbook Family —
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4.6
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Eatbook Family editorial team
Eric Dickinson's work delivers a highly focused, specialized examination of food colloids, covering specific topics from coalescence mechanisms to mixed biopolymer systems. However, its dense academic orientation and heavy emphasis on physico-chemical principles mean it does not suit casual home cooks, beginners, or those seeking standard recipe-driven culinary guides. It is strictly tailored for a technical readership engaged in advanced food research and industrial formulation.
