Gums and Stabilisers for the
Food Industry 13
edited by P.A. Williams
and G.O. Phillips

Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including:

• Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis
• Chemical and physicochemical characterisation, including rheological investigation and AFM studies
• Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles
• The role of biopolymers in the formation of emulsions and foams
• Influence of hydrocolloids on organoleptic properties
• The application of hydrocolloids in foods and beverages
• Health aspects

Contents

1. The Food Hydrocolloids Trust Medal Lecture
2. Overview of Hydrocolloids
3. Biochemical, Chemical and Physicochemical Characterisation
4. Engineering Microstructure
5. Emulsions and Foams
6. Application in Foods and Beverages
7. Organoleptic Aspects
8. Hydrocolloids for Health

Index

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