TY - BOOK ID - 66220770 TI - Food polymers, gels and colloids PY - 1991 SN - 1845698339 1855737876 9781845698331 9781855737877 PB - Cambridge [England] DB - UniCat KW - Food KW - Polymer colloids KW - Composition KW - Polymer gels KW - Colloids KW - Polymers KW - Polymeric hydrogels UR - https://www.unicat.be/uniCat?func=search&query=sysid:66220770 AB - 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 and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling be ER -