The field of food colloids is concerned with the structural and
dynamic aspects of multi-phase food systems - dispersions,
emulsions, foams, gels - viewed from a physical chemistry
perspective as assemblies of molecules and particles in various
states of organisation. The main molecular components of food
colloids are proteins, lipids and polysaccharides. The primary
objective of the field is to relate the structural, stability and
rheological properties of such systems to the interactions between
constituent components and to their distribution between the bulk
phases and various kinds of interfaces. This volume records most of
the lecture programme at the international conference on Food
Colloids - Proteins, Lipids and Polysaccharides held in Sweden on
24-26th April 1996.
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