SOFT MATTER APPROACHES TO STRUCTURED FOODS : FARADAY DISCUSSIONS VOL NO 158: Faraday Discussions No 158: Volume 158

Explore the cutting edge of food science with soft matter approaches to structured foods. This essential volume bridges physics, chemistry, and food technology, offering deep insights into food texture, stability, and formulation. Delve into key concepts like rheology, emulsions, and gels to understand food as a complex soft material. It’s indispensable for food scientists, researchers, and students in India seeking to drive innovation in food product development and interdisciplinary food research. Unlock advanced knowledge for pioneering advancements in the dynamic Indian food industry.