Food Colloids

"... this book provides essential material for those active in this field ..."

* Food Trade Review, Vol 71, April 2001, p 226 *

"Researchers new to the subject as well as those who are long engaged in the area will find this a useful book for their shelves."

* Journal of the Science of Food and Agriculture, Vol 81, Issue 14, November 2001 *

"The book is substantial, up-to-date, and has an extensive and useful subject index, giving it great value as a reference work for food scientists and technologists active in the field, as well as postgraduates and lecturers in food science and technology."

* Chemistry and Industry, Issue 5, 4 March 2002, p 22-23 *

"... a useful addition to the food colloid science canon ..."

* Nahrung Food, Vol 46, 2002, No 1, p 1-2 *

"I recommend this book to anyone who wants to keep up with the latest developments in theoretical aspects of food colloids."

* Food Australia, 54, (6), June 2002, p 253 *

"This authoritative volume describes the physicochemical principles underlying the formulation of multi-components, multi-phase food systems via overviews of conceptual issues, details of new experimental techniques and recent research findings. It is therefore of great value to food scientists, both in industry and academia."

* Carbohydrate Polymers, 51, 20