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Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
Biopolymers at Interfaces, Second Edition
This new edition features research from nearly 60 of the profession's most distinguished international authorities. Recognizing emerging developments in biopolymer systems research with fully updated and expanded chapters, the second edition discusses the biopolymer-based multilayer structures and their application in biosensors, the progress made in the understanding of protein behaviour at the air-water interface, experimental findings in ellipsometry and reflectometry, and recent developments concerning protein interfacial behaviour in microfabricated total analysis systems and microarrays. With over 3000 references, this is an essential reference for professionals and students in surface, pharmaceutical, colloid, polymer, and medicinal chemistry; chemical, formulation, and application engineering; and pharmacy.
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Bicontinuous Liquid Crystals
With the development of diverse analytical chemistry techniques, the discovery of rich and numerous properties pertaining to bicontinuous liquid crystal structures has yielded beneficial applications in medicine, consumer products, materials science, and biotechnology. Presenting contributions from 24 experts worldwide, Bicontinuous Liquid Crystals
Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displa...
Mesoporous Crystals and Related Nano-Structured Materials
Mesoporous Crystals and Related Nano-Structures Materials contains the invited lectures to be presented at the symposium on Mesoporous Crystals and Related Nano-Structures Materials, Stockholm, Sweden, June 1-2, 2004. This book highlights the core research that has led to such a fruitful and exciting field. Passing on, first hand, the synthesis of this novel material makes this book an important reference material to researchers young and old.* This book highlights the core research that has led to the fruitful and exciting field of mesoporous materials* It provides an overview of the studies which have led to the discovery of mesoporous materials as well as first preparations of mesoporous materials by researchers across the world* This book not only serves as important reference material but also as a source of scientific inspiration to all researchers working in the field of mesoporous materials
Encyclopedia of Surface and Colloid Science -
This comprehensive reference collects fundamental theories and recent research from a wide range of fields including biology, biochemistry, physics, applied mathematics, and computer, materials, surface, and colloid science-providing key references, tools, and analytical techniques for practical applications in industrial, agricultural, and forensic processes, as well as in the production of natural and synthetic compounds such as foods, minerals, paints, proteins, pharmaceuticals, polymers, and soaps.
Food Polymers, Gels and Colloids
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
