edited by P.A. Williams
and G.O. Phillips
Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including:
- Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis
- Chemical and physicochemical characterisation, including rheological investigation and AFM studies
- Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles
- The role of biopolymers in the formation of emulsions and foams
- Influence of hydrocolloids on organoleptic properties
- The application of hydrocolloids in foods and beverages
- Health aspects
Contents
- The Food Hydrocolloids Trust Medal Lecture
- Overview of Hydrocolloids
- Biochemical, Chemical and Physicochemical Characterisation
- Engineering Microstructure
- Emulsions and Foams
- Application in Foods and Beverages
- Organoleptic Aspects
- Hydrocolloids for Health
Index