The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from
For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are avail
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
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food sc