Food emulsions :
McClements, D. J.
Food emulsions : principles, practice, and techniques / David Julian McClements.. - Boca Raton : CRC Press, c1999. - xiii, 378 p. : ill. ; 26 cm. - CRC series in contemporary food science .
Includes bibliographical references and index.
Chpt. 1. Context and background -- Chpt. 2. Molecular interactions -- Chpt. 3.Colloidalinteractions -- Chpt. 4. Emulsion ingredients -- Chpt. 5. Interfacial properties and their characterization -- Chpt. 6. Emulsion formation -- Chpt. 7. Emulsion stability -- Chpt. 8. Emulsion rheology Chpt. 9 Appearance and flavor -- Chpt. 10. Characterization of emulsion properties.
0849380081 (acidfree paper)
Emulsions.
Food.
TP156.E6 / M35 1999
Food emulsions : principles, practice, and techniques / David Julian McClements.. - Boca Raton : CRC Press, c1999. - xiii, 378 p. : ill. ; 26 cm. - CRC series in contemporary food science .
Includes bibliographical references and index.
Chpt. 1. Context and background -- Chpt. 2. Molecular interactions -- Chpt. 3.Colloidalinteractions -- Chpt. 4. Emulsion ingredients -- Chpt. 5. Interfacial properties and their characterization -- Chpt. 6. Emulsion formation -- Chpt. 7. Emulsion stability -- Chpt. 8. Emulsion rheology Chpt. 9 Appearance and flavor -- Chpt. 10. Characterization of emulsion properties.
0849380081 (acidfree paper)
Emulsions.
Food.
TP156.E6 / M35 1999