Edited by J R Mitchell and J M V Blanshard, University of Nottingham
Woodhead
1987
hardback 400 pages ISBN 185573396X
£160.00
The book considers fundamental concepts and discussed dispersed food systems such as gels,
emulsions and foams and chemical properties of food polymers. It looks at structured food systems
such as fibrous and non-fibrous systems,
and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
Contents:
Mixed and filled gels
The structure and stability of emulsions
Solid and liquid foams
The polymer / water relationship
The structural stability of
intermediate moisture foods
