Production, stability and application of micro- and nanoemulsion in food production and the food processing industry

Production, stability and application of micro- and nanoemulsion in food production and the food processing industry

Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, color...

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Bibliographic Details
Main Authors: Md Saifullah, Ahsan, Amimul, Shishir, Mohammad Rezaul Islam
Other Authors: Grumezescu, Alexandru Mihai
Format: Book Section
Language:English
Published: Elsevier 2016
Online Access:http://psasir.upm.edu.my/id/eprint/52807/
http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf

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