chapter. It can also be read in advance to see what topics are being
discussed.BIBLIOGRAPHY
Several textbooks of physical chemistry are available. A well-known, comprehensive,
and authoritative one, although by no means is it easy, is
P. W. Atkins. Physical Chemistry. 6thed. Oxford Univ. Press, Oxford, 1998.
A shorter textbook by the same author is
P. W. Atkins. The Elements of Physical Chemistry. 3rded. Oxford Univ. Press,
Oxford, 2001.
Another example, also of high quality, is
R. Chang. Physical Chemistry for the Chemical and Biological Sciences. 3rded.
University Science Books, Sausalito, CA, 2000.
It should be realized that all of these books give thorough introductions into several
of the basic aspects discussed in the present text, as well as fundamentals of various,
especially spectroscopic, techniques, but that the major part is of little importance for
foods; heterogeneous systems are hardly discussed.
A very useful and comprehensive book on a wide range of experimental
techniques is
E. Dickinson, ed. New Physico-Chemical Techniques for the Characterization of
Complex Food Systems. Blackie, London, 1995.
A brief and clear explanation of various types of mathematical modeling, including
Monte Carlo simulation, Brownian dynamics, and molecular dynamics, is given in
Chapter 4, ‘‘Computer Simulation,’’ of
E. Dickinson, D. J. McClements. Advances in Food Colloids. Blackie, London,
1995.