Food colloids and Polymers

This session will enable us to filter out many of the less important molecular features that are not directly relevant to observe able changes in macroscopic properties during food processing and storage.It provokes interest in the way by which structure, texture and shelf life are affected by the distribution between interfaces and bulk phases of various stabilizing species.

  • Significance of biopolymer interactions
  • The thermodynamic approach
  • The interfaces in food colloids
  • Harmful substances in plastics
  • Colloidal particles and colloidal suspensions
  • Electrode interface
  • Soil composition and characterization
  • Oxide minerals
  • Catalysts, initiators, hardeners
  • Curing, and cross-linking agents
  • Solvents
  • Water-in-oil-in-water

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