Food emulsions : principles, practice, and Techniques

Author(s)

• McClements, David Julian

Bibliographic Information

Food emulsions : principles, practice, and Techniques

David Julian McClements

（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）

CRC Press, c1999

Note

Includes bibliographical references (p. 339-362) and index

Description and Table of Contents

Description

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.

Table of Contents

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

by "Nielsen BookData"

Details

• NCID: BA38479140
• ISBN:
  • 0849380081
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Boca Raton
• Pages/Volumes: xiii, 378 p.
• Size: 27 cm
• Parent Bibliography ID:
  • BA21771137