This work provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits.

Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.

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. This text describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: descriptions of new experimental techniques; food colloids research findings; and overviews of conceptual issues. Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal...

ḥadīth are the documents recording the words and actions of the Prophet Muḥammad. Originally an enormous and amorphous corpus, Muslim scholars of the third/ninth century separated the ḥadīth they regarded as true from those they held to be forgeries, producing collection of ḥadīth which still command the respect of Muslims today. Ibn Abī ḥātim al-Rāzī (240/854-327/938) was one of the most prominent exponents and practitioners of ḥadīth criticism. He left a copious written legacy, including...

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter- actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly- saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.)...

'There is no higher or lower knowledge, but only one, flowing out of experimen- tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost...

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 volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of...

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter- actions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, poly- saccharides, etc.) between dispersed and continuous bulk phases (water, fat, air, etc.)...

'There is no higher or lower knowledge, but only one, flowing out of experimen- tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost...