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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| Format: | Book |
| Language: | English |
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New York :
Springer ,
c2012
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| Series: | SpringerBriefs in food, health, and nutrition
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Table of Contents:
- 1. Introduction
- 2. Nano and micro food emulsions
- 3. Methods for stability studies