Food colloids: fundamentals of formulation

This book 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. This volume provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

New techniques. Emulsions, dispersions and foams. Interfacial properties. Protein structure and interactions. Aggregation and gelation.