Physical Chemistry of Foods

"[T]his book offers the reader a detailed and comprehensive treatment of the physical chemistry of foods. The book is not simply a rehash of physical chemistry principles ... . Rather each chapter treats concepts as they directly relate to food and tackles, head-on, the complexity and non-ideal behaviour encountered in food systems. This is the unique feather of this book ... . ... It is well structured, comprehensive and complete. ... Speaking as a research scientists, I have already found this book an invaluable reference source and have confidence that it will become well thumbed over for years to come. "
- Food Chemistry

"[This book] can be used as a basis for a course for food science undergraduates, but also overlaps somewhat into the field of postgraduate studies. Indeed, it is really a reference book covering a large number of different subjects inside physical chemistry which are otherwise to be found scattered in individual specialist volumes. As such, this is really quite a handy reference work for a pharmaceutical scientist working either in industry or commencing a research project. ... With admirable clarity Walstra describes quite complex physical-chemical events and makes them clearly understandable. ... This is a really admirable book ... ."
- European Journal of Pharmaceutics and Biopharmaceutics, Vol. 57, Issue 2, March 2004

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