666 Pages
by
CRC Press
665 Pages
by
CRC Press
Also available as eBook on:
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment... Read more
Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions, O. Saether, S.S. Dukhin, J Sjoblom; Beverage Emulsions, Chee-Teck Tan; Rheology of Concentrated Emulsions. H. Princen; Food Emulsions, D.G. Dalgleish; Surface Forces in Emulsions, P. Claesson; Emulsion Stability, D.T. Wasan and A.D. Nikolov; Double Emulsions, N. Garti; Molecular Organization in Lipids, K. Larsson; Food Emulsifiers, N. Krogh; Proteins and Polar Lipds, T. Nylander; Analysis of Droplet Characteristics Using Low-Intensity Ultrasound, J. Coupland and D.J. McClements; Dressings and Sauces, R. Borwankar; Coalescence Mechanisms in Protein-Stabilized Emulsions, G. van Aken; NMR in Food Emulsions, O. Soderman and B. Balinov; Orthokinetic Stability of Food Emulsions, J. Coupland.
Biography
Stig Friberg, Kare Larsson and Johan Sjoblom
"…an excellent volume that should be available to every food scientist using emulsifiers."
Food Technology
"…a real value…[provides] the most updated information on both basic and applied aspects of food emulsions."
Journal of Food Science and Technology
