Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

"...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science."

"...A very useful addition to the literature on food macromolecules and colloids..."