Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
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A01=Eric Dickinson
A01=Maria Germanovna Semenova
Author_Eric Dickinson
Author_Maria Germanovna Semenova
Category=PDT
Category=PND
Category=PNRC
colloidal stability
encapsulation technology
eq_bestseller
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_science
macromolecular interactions
molecular self-assembly
nanostructure formation
protein polysaccharide delivery systems
thermodynamic modelling
Product details
- ISBN 9789004171862
- Weight: 635g
- Dimensions: 160 x 240mm
- Publication Date: 13 Jan 2010
- Publisher: Brill
- Publication City/Country: NL
- Product Form: Hardback
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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate food structures rationally in order to enhance the nutritional and health-promoting properties of foods and beverages.
Maria G. Semenova, DrSci (2008) in Chemistry, Institute of Biochemical Physics of RAS, is head of the laboratory. She has published extensively on thermodynamic analysis of the impact of biopolymer interactions on structure formation in food colloids (Food Hydrocolloids, 2007, 21, 23-45) Eric Dickinson, Ph.D. (1972) in Physical Chemistry, University of Sheffield, is Professor of Food Colloids at the University of Leeds. He has published extensively on food colloids and biopolymers, including "An Introduction to Food Colloids" (Oxford University Press, 1992).
