Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules …
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules …
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
PrefaceAcknowledgementsTRENDS AND DEVELOPMENTSSignificance of Biopolymer Interactions in Context of Nanoscience and NanotechnologyBibliographyApplications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food IngredientsBioactive food ingredientsEncapsulation proces…
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies…
