Maria Germanovna Semenova, Eric Dickinson

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions (eBook, PDF)

• Format: PDF

Produktbeschreibung

The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 384
• Erscheinungstermin: 13. Januar 2010
• Englisch
• ISBN-13: 9781466562059
• Artikelnr.: 40066536

Autorenporträt

Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" (Oxford University Press, 1992).