Food Emulsions: Principles, Practice, and Techniques / Edition 1

Food Emulsions: Principles, Practice, and Techniques / Edition 1

by David Julian McClements, D. J. McClements
     
 

ISBN-10: 0849380081

ISBN-13: 9780849380082

Pub. Date: 08/26/1998

Publisher: Taylor & Francis

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.  See more details below

Overview

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.

Product Details

ISBN-13:
9780849380082
Publisher:
Taylor & Francis
Publication date:
08/26/1998
Series:
Contemporary Food Science Series
Edition description:
Older Edition
Pages:
392
Product dimensions:
7.42(w) x 10.29(h) x 1.04(d)

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

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