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E. Dickinson & P. Walstra 
Food Colloids and Polymers [PDF ebook] 
Stability and Mechanical Properties

Ủng hộ
Bìa của E. Dickinson & P. Walstra: Food Colloids and Polymers (PDF)

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 systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

€224.09
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Ngôn ngữ Anh ● định dạng PDF ● ISBN 9781845698270 ● Biên tập viên E. Dickinson & P. Walstra ● Nhà xuất bản Elsevier Science ● Được phát hành 1993 ● Có thể tải xuống 6 lần ● Tiền tệ EUR ● TÔI 3124599 ● Sao chép bảo vệ Adobe DRM
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