| Description |
xiii, 378 pages : illustrations ; 26 cm |
| Series |
CRC series in contemporary food science |
|
CRC series in contemporary food science.
|
| Contents |
Ch. 1. Context and Background -- Ch. 2. Molecular Interactions -- Ch. 3. Colloidal Interactions -- Ch. 4. Emulsion Ingredients -- Ch. 5. Interfacial Properties and their Characterization -- Ch. 6. Emulsion Formation -- Ch. 7. Emulsion Stability -- Ch. 8. Emulsion Rheology -- Ch. 9. Appearance and Flavor -- Ch. 10. Characterization of Emulsion Properties |
| Summary |
"Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods."--BOOK JACKET |
| Bibliography |
Includes bibliographical references (pages 339-362) and index |
| Subject |
Emulsions.
|
|
Food.
|
|
Oils and fats, Edible -- Analysis.
|
|
Oils and fats, Edible.
|
| LC no. |
98217132 |
| ISBN |
0849380081 (acid-free paper) |
|
