автор: E. Dickinson

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems — dispersions, emulsions, foams, gels — viewed from a physical chemistry perspective as ass …

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 syste …

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions …

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 s …