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Walstra Pieter. Physical Chemistry of Foods

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Walstra Pieter. Physical Chemistry of Foods
Wageningen University, Wageningen, The Netherlands: Marcel Dekker, 2003. — 807 p.
Aspects of thermodynamics.
Bonds and interacnion forces.
Reaction kinetics.
Transport phenomena.
Polimers.
Proteins.
Water relations.
Dispersed systems.
Surface phenomena.
Formation of emulsions and foams.
Colloidal interactions.
Changes in dispersity.
Nucleation.
Crystallization.
Glass transitions and freezing.
Soft solids.
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