McClements, D. J. <br/><br/>
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 .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0849380081 (acidfree paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions.<br/>Food.
<br/><br/><label>LC Class. No.: </label>TP156.E6  / M35 1999