Physical Chemistry of Foods
Physical Chemistry of Foods
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods. The book contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure, etc.
- Wageningen University & Research Netherlands
food chemistry, food, physical chemistry, textbooks, Life Science, food sciences, physics, physical properties
food chemistry, food, physical chemistry, textbooks, Life Science, food sciences, physics, physical properties
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