Food colloids: biopolymers and materials

A collection of papers from an international conference on food colloids, biopolymers and materials – to help food scientists and technologists use colloid technology in product innovation

An understanding of colloid science and technology can enable the food scientist and technologist to manipulate the rheological properties of many of the gels, emulsions and foams that are important in food structure and texture. This can bring benefits in product innovation and development, by helping with the formulation of new structures and new combinations of materials with different properties. Aimed at food scientists and technologists with an interest in exploiting colloid technology, this collection contains 39 papers grouped by the following themes:

• Introductory lecture - Food goes nano: new horizons for food structure research
• Aggregation and gelation (12 papers) - covering the formation and analysis of gel structures and the effects and roles of particular components such as surfactants and calcium ions
• Emulsions, foams and interfaces (10 papers) - looking at stability, the factors that affect it and the mechanisms of damage and disruption
• Biopolymer interactions (15 papers) - looking at the behaviour of specific materials including proteins and polysaccharides, alone and in combination with other materials and small molecules, and their effects on the properties of the formulated materials
• Concluding lecture - Studying food colloids: past, present and future

Hardback book - 416 pages