Food Colloids

Edible food and foams and sponges, P.J.Lillford and F.J.Judge; the mechanical and flow properties of foams and highly concentrated emulsions, H.M.Princen; the physics of froths and foams, D. Weaire; contribution of drainage, coalescence, and disproportionation to the stability of aerated foodstuffs and the consequence for the bubble size distribution as measured by a newly developed optical glass-fibre technique, A.D.Ronteltap and A.Prins; effect of surfactants and non-aqueous phases on the kinetics of reactions of food preservations, L. Wedzicha and A. Zeb; weak particle networks, T.van Vliet and P.Walstra; mechanism of fracture in meat and meat products, P. Purslow; the role of fat crystals in emulsion stability, I.J.Campbell; non-intrusive determination of droplet size distribution in a concentrated oil-in-water emulsion from sedimentation profiles, A.M.Howe and M.M.Robins; rheological study of interations among wheat flour, milk proteins, and lipids of bechamel sauce, L.P. Martinez Padilla and J. Hardy; casein micelles, polycondensation, and fractals, D.S. Horne, T.G.Parker and D.G.Dalgleish. Part contents.