Leeds University Library

FOOD2100
Additional Module Reading List

Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods, 2017/18, Semester 1, 2
Prof Brent Murray
b.s.murray@leeds.ac.uk
Tutor information is taken from the Module Catalogue

E. Dickinson, An Introduction to Food Colloids , Oxford University Press, 1992
[basic course textbook, but not fully comprehensive coverage].

E. Dickinson and G. Stainsby, Colloids in Food , Applied Science, 1982
[general background reading on colloid stability theory, rheology, emulsion science and food colloids; however, some of the material is now somewhat out-of-date].

E. Dickinson and G. Stainsby (eds), Advances in Food Emulsions and Foams , Elsevier Applied Science, 1988
[general background reading on food emulsions and foams].

G. L. Hasenhuettl and R. W. Hartel (eds), Food Emulsifiers and their Applications , Chapman and Hall, 1997
[reference text on food emulsifiers].

S. E. Hill, in Methods of Testing Protein Functionality (ed. G. M. Hall), Blackie, 1996, p. 153
[overview of emulsions].

D. J. McClements, Food Emulsions: Principles, Practice and Techniques , CRC Press, 1999
[recent book on food emulsions with nice clear explanations of (in)stability mechanisms].

H. E. Swaisgood, in Developments in Dairy Chemistry (ed. P. F. Fox), Applied Science, 1982, vol. 1, p. 1
[standard background reading on milk proteins].

Vliet, Ton van, in Rheology and fracture mechanics of foods Taylor & Francis, 2014.

P. Walstra and R. Jenness, Dairy Chemistry and Physics , Wiley, 1984
[reference text for fundamental information on dairy science].

This list was last updated on 16/10/2013