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  1. 1
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    Food gels by Harris, Peter

    Published 1990
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  2. 2
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    Food colloids and polymers: stability and mechanical properties by Dickinson, Eric, Walstra, Pieter

    Published 1993
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  3. 3
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    Principles of colloid and surface chemistry by Hiemenz, Paul C

    Published 1977
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  4. 4
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    Basic physical chemistry calculations by Avery, H. E, Shaw, D. J

    Published 1980
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  5. 5
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    Textbook of biophysical chemistry by West, Edward Staunton

    Published 1963
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  6. 6
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    Biological interfaces: an introduction to the surface and colloid science of biochemical and biological systems by Jones, Malcolm N

    Published 1975
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  7. 7
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    Ingeniería bioquímica by Webb, F. C

    Published 1966
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  8. 8
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    Tecnología de las emulsiones en la industria alimentaria by Acevedo Bonzi, Luis Fernando

    Published 1979
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  9. 9
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    The water-soluble gums by Mantell, Charles L.

    Published 1947
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  10. 10
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    Zeta potential in colloid science: principles and applications by Hunter, Robert J

    Published 1981
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  11. 11
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    Ciencia de los coloides: física, química y técnica by McBain, James W.

    Published 1956
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  12. 12
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    Compendio de química coloidal by Jirgensons, B, Straumanis, M. E

    Published 1965
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  13. 13
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    Outlines of physical chemistry by Daniels, Farrington, Getman, Frederick Hulton

    Published 1943
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  14. 14
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    L'état colloidal et l'industrie by Kopaczewski, W

    Published 1925
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  15. 15
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    Textbook of biophysical chemistry by West, Edward Staunton

    Published 1963
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  16. 16
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    Fundamentos de fisicoquímica by Maron, Samuel H., Prutton, Carl F

    Published 1968
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  17. 17
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    Fisicoquímica fisiológica by Jiménez Vargas, Juan

    Published 1971
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  18. 18
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    Colloids in food by Dickinson, Eric, Stainsby, George

    Published 1982
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  19. 19
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    Advances in food colloids by Dickinson, Eric

    Published 1996
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  20. 20
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    Cereals in breadmaking: a molecular colloidal approach by Eliasson, Ann-Charlotte, Larsson, Kare

    Published 1993
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