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Food Polymers, Gels and Colloids.

FOOD POLYMERS, GELS and COLLOIDS

This text is based on the Proceedings of an international symposium organized the Food Chemistry Group of the Royal Society of Chemistry, that was held towards the end of March 1990 at Norwich. The main theme of this conference 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 macrmolecules and interfaces. This book contains most of the material presented at the event - even some of the discussion.

The contents is now arranged in 57 chapters and there is not the space to list them all but taking a proportion of the titles, the list runs as follows: Aggregation mechanisms in food colloids and the role of biopolymers; Recent developments in polyelectrolyte adsorption - theory and experiment; Surface adsorption studies of amino acids and proteins at a platinum electrode; Phase diagrams of mixed soybean phospholipids; Importance of peptides for food emulsion stability; Biochemical and physical analysis of beers - roles for macromolecular species in foam stabilization at dispense; Behaviour of low calorie spreads based on protein-stabilized oil-in-water systems; Molecular diffusion at interfaces and its relationship to disperse phase stability; Small angle X-ray scattering and differential scanning calorimetry from starch and retrograded starch; Mixed gels formed with Konjac Mannan and xanthan gum; On the fractal nature of particle gels; and Light scattering studies of milk gel systems. There were also a lot of poster presentations and these are described as well.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1991
Words:249
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