Gums and Stabilisers for the Food Industry 12

The latest volume of this successful series captures the latest research findings of leading scientists in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: Hydrocolloids as dietary fibre; The role of hydrocolloids in controlling the microstructure of foods; The characterisation of hydrocolloids; Rheological properties; The influence of hydrocolloids on emulsion stability; Low moisture systems; Applications of hydrocolloids in food products; Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.