Eric Dickinson – författare
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13 produkter
Food Colloids
Self-Assembly and Material Science
Av Eric Dickinson, Martin E Leser
Inbunden, 2007
2214 kr
Lägg i varukorg
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, …
Food Colloids
Interactions, Microstructure and Processing
Inbunden, 2005
2214 kr
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Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life …
Food Macromolecules and Colloids
Inbunden, 1995
1847 kr
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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, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same …
Food Colloids
Fundamentals of Formulation
Av Eric Dickinson, Reinhard Miller
Inbunden, 2001
1664 kr
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Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, …
Food Colloids, Biopolymers and Materials
Av Eric Dickinson, Ton Van Vliet
Inbunden, 2003
2306 kr
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Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying …
Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Av Eric Dickinson, Maria Germanovna Semenova
E-bok, 2010
4875 kr
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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth …
Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Av Eric Dickinson, Maria Germanovna Semenova
E-bok, 2010
5021 kr
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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth …
Food Colloids, Biopolymers and Materials
Av Ton Van Vliet, Eric Dickinson
E-bok, 2007
2037 kr
Lägg i varukorg
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying …
Food Colloids
Fundamentals of Formulation
Av Reinhard Miller, Eric Dickinson
E-bok, 2007
1434 kr
Lägg i varukorg
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, …
Food Macromolecules and Colloids
E-bok, 2007
1629 kr
Lägg i varukorg
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, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same …
Food Colloids
Interactions, Microstructure and Processing
E-bok, 2007
1893 kr
Lägg i varukorg
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life …
Food Colloids
Self-Assembly and Material Science
Av Martin E Leser, Eric Dickinson
E-bok, 2007
1955 kr
Lägg i varukorg
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, …
Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Av Maria Germanovna Semenova, Eric Dickinson
Inbunden, 2010
4253 kr
Lägg i varukorg
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth …
