↓ Skip to main content
What is this page? Embed badge

Physico-Chemical Aspects of Food Processing

Overview of attention for book
Cover of 'Physico-Chemical Aspects of Food Processing'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Vapour pressure and water activity
  3. Altmetric Badge
    Chapter 2 The glass transition, its nature and significance in food processing
  4. Altmetric Badge
    Chapter 3 Emulsions
  5. Altmetric Badge
    Chapter 4 Non-enzymatic browning of foods
  6. Altmetric Badge
    Chapter 5 Rheology in food processing
  7. Altmetric Badge
    Chapter 6 Thickeners, gels and gelling
  8. Altmetric Badge
    Chapter 7 Fat eutectics and crystallisation
  9. Altmetric Badge
    Chapter 8 Surface effects including interfacial tension, wettability, contact angles and dispersibility
  10. Altmetric Badge
    Chapter 9 Fermentation
  11. Altmetric Badge
    Chapter 10 Change in cell structure
  12. Altmetric Badge
    Chapter 11 Dairy products
  13. Altmetric Badge
    Chapter 12 Cereal processing: The baking of bread, cakes and pastries, and pasta production
  14. Altmetric Badge
    Chapter 13 Freezing and cooking of meat and fish
  15. Altmetric Badge
    Chapter 14 Fruits and vegetables
  16. Altmetric Badge
    Chapter 15 Preserves and jellies
  17. Altmetric Badge
    Chapter 16 Sugar confectionery
  18. Altmetric Badge
    Chapter 17 Chocolate confectionery
  19. Altmetric Badge
    Chapter 18 Breakfast cereals and snackfoods
  20. Altmetric Badge
    Chapter 19 Sauces, pickles and condiments
  21. Altmetric Badge
    Chapter 20 Beer and cider
  22. Altmetric Badge
    Chapter 21 Multi-component foods
Attention for Chapter 11: Dairy products
Altmetric Badge

Citations

dimensions_citation
47 Dimensions
Summary Dimensions citations
So far, Dimensions has found 47 publications that cite this research output.

47

The most recent citing publications are shown below. View all 47 publications that cite this research output on Dimensions.

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.

This page is provided by Altmetric.