Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Introduction. Molecular Properties. Colloidal Properties. Ingredients. Interfacial Properties. Formation. Stability. Rheology. Appearance. Flavor. Gastrointestinal Fate. Food Emulsions in Practice. Emulsion-Based Delivery Systems. Emulsion Characterization.