Gums and Stabilisers for the Food Industry 14
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 from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
Gums and Stabilisers for the Food Industry 14, The Royal Society of Chemistry, 2008.
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Table of contents
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Gelling Temperature Determination in Pectin-Based Systemsp153-163By
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Utilization of Sodium Caseinate Nanoparticles as Molecular Nanocontainers for Delivery of Bioactive Lipids to Food Systems: Relationship to the Retention and Controlled Release of Phospholipids in the Simulated Digestion Conditionsp326-333
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Real-Time CSLM Observations on Alpha-Amylase Digestion of Starch in Isolated form and within Cellular Integrityp334-340By
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Protein Stabilization and Particle Suspension in Acidified Protien Drinks using a Dual-Function Hydrocolloid Systemp503-509By
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