Saliva-induced emulsion flocculation: role of droplet charge

Autor:	Silletti, E., Vingerhoeds, M.H., Norde, W., van Aken, G.A.
Jazyk:	angličtina
Rok vydání:	2007
Předmět:	Laboratorium voor Fysische chemie en Kolloïdkunde digestive oral and skin physiology Life Science Physical Chemistry and Colloid Science VLAG
Zdroj:	Food Colloids: Self Assembly and Material Science Food Colloids: Self Assembly and Material Science. Cambridge: Royal Society
Popis:	Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include colloid science in food nutrition and the relationship of texture to sensory perception of food materials, the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2d5ca70ae91a703de50c7e08124ccfd4 https://research.wur.nl/en/publications/saliva-induced-emulsion-flocculation-role-of-droplet-charge Zobrazit plný text záznamu