Food colloids... How do interactions of ingredients control structure, stability and rheology?

Current Opinion in Colloid and Interface Science

Volumn 12, Issue 4-5, 2007, Pages 155-157

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

POLYMER; POLYSACCHARIDE;

CHEMICAL STRUCTURE; COLLOID; COMPLEX FORMATION; EDITORIAL; ENZYME ACTIVITY; FLOCCULATION; FLOW KINETICS; FOOD; GELATION; HUMAN; HYDROCOLLOID; HYDRODYNAMICS; LIGHT SCATTERING; MOLECULAR INTERACTION; MOLECULAR STABILITY; NONHUMAN; PROTEIN INTAKE; PROTEIN INTERACTION; SPECTROSCOPY; SURFACE PROPERTY;

EID: 34548838833     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2007.08.003     Document Type: Editorial

References (0)