Gums and stabilisers for the food industry 13
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical chara…
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical chara…
Professor Brian Vincent is a leading light in colloid science both in the UK and internationally. The science Brian has been involved in has influenced many areas of colloids both academically and industrially. He has collaborated with many sectors of industry (including pharmac…
"This book is effectively a compendium of Professor Brian Vincent's research, complemented by contributions on current topics in colloids by some of the leading scientists in the field. It provides an overview of the broad spectrum of colloid and interface science in which he ha…
A summary of the career of Brian Vincent, a recognised expert in the field of colloid science, as well as an autobiographical summary of his impact on the field.
