Abstract

Colloidal interactions, particularly those involving biopolymers adsorbed at interfaces, play a central role in determining the stability, rheological properties and processing behaviour of food systems. These interactions typically occur over nanometre-range distances, and arise from a combination of van der Waals, electrostatic, entropic and steric forces operating between the various components of the system.

Keywords

Entropy Cellulose Dust Foam Toluene 

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • C. Toprakcioglu
    • 1
  1. 1.Cavendish LaboratoryUniversity of CambridgeUK

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