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 ingre

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from

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 i

This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between c