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 ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.

This volume is part of the RSC Food Colloids series, and will be of interest to all researchers involved in the physicochemical characteristics of food colloid systems and their applications. * Carbohydrate Polymers, 58 (2004) 359-361 (John F Kennedy) *
"... a pleasure to read ... should appeal equally to everyone who wishes to keep up to date with developments in the study of food colloids." * Food Science and Technology, Vol 17, Issue 4, 2003 *
"... commended ... lucid and useful introductions and reviews of the field." * Journal of Colloid and Interface Science, Vol 265, p 220, 2003 *
"... of interest to academics working in the field of colloids, surface science, and food science ... also to those industrialists working in the fields of product development and formulation." * The Chemical Educator, Vol 8, No 6, 2003, p 413 *
"... The book is well presented and includes a comprehensive (16 page) index; the scientific standard is excellent and I recommend it to anyone working in the general area of food colloids. " * Journal of the Science of Food and Agriculture, Vol 84, Issue 7, May 2004 *