Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on …
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: …
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to …
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research …
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the …
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 …
