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  • Food Colloids and Polymersby E. Dickinson; P. Walstra

    Elsevier Science 1993; US$ 290.00

    This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties... more...

  • Modern Aspects of Emulsion Scienceby Bernard P. Binks; Freddy Adams; P. Walstra

    Royal Society of Chemistry 1998; US$ 136.00

    Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a... more...

  • Dairy Technologyby P. Walstra; T. J. Geurts; A. Noomen

    Marcel Dekker Inc 1999; US$ 229.95

    Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality. more...

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