The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, pro

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctio

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive lis

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia colla

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relati