Food Hydrocolloids 食品凝胶物理化学学术论文原版期刊 2014/12 PART 2

89 九品

仅1件

河北保定

认证卖家担保交易快速发货售后保障

ISSN0268-005X

责任人/主编P.A. Williams

出版单位ELSEVIER

语言中文

开本16开

上书时间2021-02-28

已实名已认证进店收藏店铺

品相描述：九品: 一、1。本店所有图书杂志报纸均为实拍图片，您可点击放大看实际品相。基本都在8-9品以上,多少都有运输过的磨损;个别图书杂志品相不好，如您要品相请您看好咨询后慎拍。特价图书杂志都是淘来的，对品相苛刻者请您绕行，以免发生不愉快。

二、本店因利薄不接受议价。敬请谅解。快递费按各地实际发生

商品描述: ISSN: 0268-005X Editor-in-Chief: P.A. Williams Publisher: Elsevier

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.
The main areas of interest are:
Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes
Rheological properties including viscosity, viscoelastic properties and gelation behaviour
The influence on organoleptic properties
Interfacial properties including stabilisation of dispersions, emulsions and foams
Film forming properties with application to edible films and active packaging
Encapsulation and controlled release of active compounds
The influence on health including their role as dietary fibre
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes
New hydrocolloids and hydrocolloid sources of commercial potential

— 没有更多了 —