Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, an

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from

This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between c