Enhanced descriptions from Syndetics:

"Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This clear introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples." "Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the crucial role of rheology in defining and interpreting the behaviour of colloidal systems. A central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as cheese, mayonnaise, beer, chocolate, and ice cream, this valuable text provides an interesting and accessible account of the physical chemistry of colloidal systems."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

Table of contents provided by Syndetics

• 1 The Field of Study
• 2 Surface Activity
• 3 Rheology
• 4 Emulsions
• 5 Foams
• 6 Proteins at Liquid Interfaces
• 7 Dispersions

Reviews provided by Syndetics

CHOICE Review

In his preface, Dickinson indicates that the book ^D" What he does not say is that the reader must have more than a passing knowledge of chemistry, mathematics, and physical chemistry in order to take full advantage of this book. Most of the chapters begin with a fascinating, easily understood description of common food colloids, but then proceed after a page or two into mathematical and physical chemical explanations beyond the capability of the general reader. For the specialized reader, the book is extremely well written and the writing style is pleasing. The only thing that might have been changed is the word ^D" in the title. Graduate through professional. F. M. Whiting University of Arizona