Food emulsions
著者
書誌事項
Food emulsions
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 81）
Marcel Dekker, 1997
3rd ed., rev. and expanded
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.
目次
- Emulsion stability
- surface forces in emulsions
- molecular organization in lipids
- food emulsifiers and their chemical and physical properties
- interactions between proteins and polar lipids
- milk and dairy-type emulsions
- the structural and interfacial properties of food proteins in relation to their function in emulsions
- dressings and sauces
- ice cream
- beverage emulsions
- fat in baking
- baking mechanisms in cake production.
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