Food Colloids
Subtitle: Fundamentals of Formulation (Special Publication (Royal Society of Chemistry (Great Britain)))
Contributors: E. Dickinson (Editor); R. Miller (Editor)
Edition: 1 edition
Publisher: Royal Society of Chemistry
Published: June 28, 2001
Language: eng
Format: Hardcover
Number of pages: 424
ISBN-13: 9780854048502
Subjects: Colloid chemistry; Food & beverage technology; Science/Mathematics; Food; Food Engineering; Protein Engineering; Technology; Cooking / Wine; Methods - Canning & Preserving; Chemistry - General; Food Science; Science / Chemistry / General; Colloids; Composition; Congresses
First sentence: Interfacial rheological properties can be probed using a wide range of techniques, including direct mechanical surface viscometers, pendant droplet and oscillating bubble methods, and mechanically excited wave methods.1