Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

"... this book provides essential material for those active in this field ..."

"Researchers new to the subject as well as those who are long engaged in the area will find this a useful book for their shelves."

"The book is substantial, up-to-date, and has an extensive and useful subject index, giving it great value as a reference work for food scientists and technologists active in the field, as well as postgraduates and lecturers in food science and technology."

"... a useful addition to the food colloid science canon ..."

"I recommend this book to anyone who wants to keep up with the latest developments in theoretical aspects of food colloids."

"This authoritative volume describes the physicochemical principles underlying the formulation of multi-components, multi-phase food systems via overviews of conceptual issues, details of new experimental techniques and recent research findings. It is therefore of great value to food scientists, both in industry and academia."