Gums and Stabilisers for the Food Industry 12 by Glyn O. Phillips
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Gums and Stabilisers for the Food Industry 12

Gums and Stabilisers for the Food Industry 12


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About the Book

With its wide breadth of coverage, this text will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.
About the Author: Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.


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Product Details
  • ISBN-13: 9780854048915
  • Publisher: Royal Society of Chemistry
  • Publisher Imprint: Royal Society of Chemistry
  • Height: 234 mm
  • No of Pages: 618
  • Series Title: Special Publication
  • Weight: 1087 gr
  • ISBN-10: 085404891X
  • Publisher Date: 19 May 2004
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Spine Width: 33 mm
  • Width: 156 mm


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