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Handbook of surface and colloid chemistry
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Type: Book
Summarizes current knowledge and recent developments in the chemistry of surface and colloidal systems, and its many practical applications. Topics of the 16 chapters include interfacial tension, solubilization in surfactant systems, and thermally sensitive latex particles.
"The science of surface and colloid chemistry has been expanding at a rapid pace, resulting in new areas of development, additional applications, and more theoretical and experimental information on related systems. Completely revised and expanded to reflect the very active worl…
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 descr…
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.
"In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing pr…
Fourier transform infrared spectroscopy in colloid and interface science: developed from a symposium sponsored by the Divis…
by American Chemical Society., Meeting, Boston, Mass.), American Chemical Society., Division of Colloid and Surface Chemistry, Scheuing, David R., Symposium on Fourier Transform Infrared Spectroscopy in Colloid and Interface Science, Boston, Massachusetts)
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Type: Book