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- W4297953331 abstract "The materials used in the chocolate, confectionery and biscuit industries are very diverse from the point of view of their structural complexity. A study of food colloids is essential for understanding the engineering aspects of food production. The principal difference between the deformation and dispersion methods is that one dimension of the colloids generated by deformation is macroscopic. This chapter shows the possible combinations of states that can give colloidal systems; of these, emulsions and suspensions are of particular interest. The properties of macromolecular colloids are determined by the monomers and the segments. When the concentration of a polymer solution is increased, the segments may permeate through neighbouring segments. Organic substances which contain both polar and non-polar groups are capable of forming associations. The properties of colloids and of coarse dispersions made up of microphases are determined by the structure of the boundary layer between the two phases." @default.
- W4297953331 created "2022-10-01" @default.
- W4297953331 date "2016-11-29" @default.
- W4297953331 modified "2023-10-14" @default.
- W4297953331 title "Introduction to Food Colloids" @default.
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- W4297953331 doi "https://doi.org/10.1002/9781118939741.ch5" @default.
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