Chapter 7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. T. P. Labuza1,
  2. T. J. Labuza2,
  3. K. M. Labuza1 and
  4. P. S. Labuza1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch7

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Labuza, T. P., Labuza, T. J., Labuza, K. M. and Labuza, P. S. (2010) Soft Condensed Matter: A Perspective on the Physics of Food States and Stability, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch7

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    St. Paul Academy, St. Paul, Minnesota, USA

  2. 2

    Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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