An Introduction to the Physical Chemistry of Food

Authors:

ISBN: 978-1-4939-0760-1 (Print) 978-1-4939-0761-8 (Online)

Table of contents (9 chapters)

  1. Front Matter

    Pages i-xiii

  2. No Access

    Chapter

    Pages 1-17

    Basic Thermodynamics

  3. No Access

    Chapter

    Pages 19-40

    Molecules

  4. No Access

    Chapter

    Pages 41-50

    Kinetics

  5. No Access

    Chapter

    Pages 51-68

    Phase Behavior

  6. No Access

    Chapter

    Pages 69-86

    Surfaces

  7. No Access

    Chapter

    Pages 87-105

    Crystals

  8. No Access

    Chapter

    Pages 107-130

    Polymers

  9. No Access

    Chapter

    Pages 131-157

    Dispersions

  10. No Access

    Chapter

    Pages 159-174

    Gels

  11. Back Matter

    Pages 175-182