Food emulsions : principles, practices, and techniques
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c2005
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| Edition: | 2nd ed |
| Series: | CRC series in contemporary food science
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| Subjects: | |
| Online Access: | Publisher description |
Table of Contents:
- 1. Context and background
- 2. Molecular characteristics
- 3. Colloidal interactions
- 4. Emulsion ingredients
- 5. Interfacial properties and their characterization
- 6. Emulsion formation
- 7. Emulsion stability
- 8. Emulsion rheology
- 9. Emulsion flavor
- 10. Appearance
- 11. Characterization of emulsion properties
- 12. Food emulsions in practice