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Soft Matter in Foods Graeme Gillies, Dérick Rousseau ebook
- Page: 484
- Format: pdf / epub / kindle
- ISBN: 9781837676705
- Publisher: RSC
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Using soft matter physics to understand food materials at different length scales creates new opportunities for scientists in academia and industry to enhance the properties, production, and nutritional quality of processed foods. Recognising the growing transfer of knowledge between the food science and soft matter communities, the editors have brought together a wealth of expertise with rich insights for both. Beginning with the fundamentals, this book describes the behaviour of colloids, proteins,...