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

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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.
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Editorial Reviews

Introduces basic principles and techniques of emulsion science and demonstrates how they can be applied to better understand and control appearance, stability, and texture of many common foods. Reviews properties of emulsions, describes methods for characterizing interfacial properties, analyzes advantages of physicochemical techniques used to characterize emulsion properties, and highlights the relationship between bulk physicochemical properties of emulsions and their molecular-colloidal properties. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780849380082
  • Publisher: Taylor & Francis
  • Publication date: 8/26/1998
  • Series: Contemporary Food Science Series
  • Edition description: Older Edition
  • Edition number: 1
  • 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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