Special Publication

Review"The list of authors is impressive and the standard of the contributions is high ... The book will be of particular interest to academic and industrial researchers and is highly recommended." ― International Journal of Food Science and Technology, Vol 32, 1997, Pages 349-354"The contributions are excellently presented, discussed and illustrated, the book will benefit researchers and food technologists possessing basic knowledge of the physics and chemistry of surface and colloid interactions, and is highly recommended." ― Polymer International, Volume 25, 1991Product DescriptionFood Colloids reviews key technical developments and airs outstanding issues in the colloid science of foodstuffs. It provides latest information on fundamental and applied aspects of aeration, emulsions and solid dispersions pertinent to foods and draws on many relevant, though not traditionally associated, research areas.