Food Materials Science and Engineering
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16
(FIVE YEARS 0)

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4
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Published By Wiley-Blackwell

9781118373903, 9781405199223
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Food Materials Science and Engineering: An Overview

2012 ◽  
pp. 1-25 ◽  
Author(s):  
Bhesh Bhandari ◽  
Yrjö H. Roos
Keyword(s):  
Materials Science ◽  
Science And Engineering ◽  
Materials Science And Engineering

Interfacial Phenomena in Structured Foods

2012 ◽  
pp. 94-135 ◽  
Author(s):  
Matt Golding
Keyword(s):  
Interfacial Phenomena

Encapsulation Techniques for Food Ingredient Systems

2012 ◽  
pp. 320-348 ◽  
Author(s):  
Zhongxiang Fang ◽  
Bhesh Bhandari
Keyword(s):  
Food Ingredient

Micro to Macro Level Structures of Food Materials

2012 ◽  
pp. 26-51 ◽  
Author(s):  
Deepak Bhopatkar ◽  
Bruce R. Hamaker ◽  
Osvaldo H. Campanella
Keyword(s):  
Macro Level

Front Matter

2012 ◽  
pp. i-xiii

Food Texture is Only Partly Rheology

2012 ◽  
pp. 349-372 ◽  
Author(s):  
Olena Kravchuk ◽  
Peter Torley ◽  
Jason R. Stokes
Keyword(s):  
Food Texture

Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology

2012 ◽  
pp. 151-176 ◽  
Author(s):  
Jason R. Stokes
Keyword(s):  
Biopolymer Gels

Food Structures and Delivery of Nutrients

2012 ◽  
pp. 204-221 ◽  
Author(s):  
Ranjan Sharma

scholarly journals Index

2012 ◽  
pp. 387-401

Characterisation Techniques in Food Materials Science

2012 ◽  
pp. 52-93 ◽  
Author(s):  
Elliot Paul Gilbert ◽  
Amparo Lopez-Rubio ◽  
Michael J. Gidley
Keyword(s):  
Materials Science ◽  
Characterisation Techniques
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