Food emulsions : principles, practice, and Techniques
著者
書誌事項
Food emulsions : principles, practice, and Techniques
（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）
CRC Press, c1999
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注記
Includes bibliographical references (p. 339-362) and index
内容説明・目次
内容説明
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
目次
Context and Background
Molecular Interactions
Colloidal Interactions
Emulsion Ingredients.
Interfacial Properties and Their Characterization.
Emulsion Formation.
Emulsion Stability
Emulsion Rheology
Appearance and Flavor
Characterization of Emulsion Properties
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