Analytical techniques for studying the physical properties of lipid emulsions

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Analytical techniques for studying the physical properties of lipid emulsions

Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. Among the oldest methods used is visual observation and small deformation rheometry. This book reviews old and new methods to study emul...

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Bibliographic Details
Main Author:	Herrera, Maria Lidia (Author)
Format:	Book
Language:	English
Published:	New York : Springer , c2012
Series:	SpringerBriefs in food, health, and nutrition
Subjects:	Chemistry Emulsions Food science Lipids > Analysis

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