๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Food Colloids and Polymers || Thermodynamic Incompatibility of Food Macromolecules

โœ Scribed by Tolstoguzov, Vladimir B.

Book ID
118160533
Publisher
Elsevier
Year
2005
Tongue
English
Weight
597 KB
Edition
2
Category
Article
ISBN
1855737825

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โœฆ Synopsis

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.

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โœ Rammile Ettelaie ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 335 KB

Recent developments in theoretical modeling and computer simulations of colloidal systems of potential relevance to foods are reviewed. Attention has been focused on those areas where simulation studies have provided major new insight, complementary to experimental results. These include formation,