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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of su

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, an

This text offers an in-depth look at the properties, thermodynamic formation, structure, latest trends and scientific application of bio- and synthetic polymer

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingre