Food emulsions : principles, practice, and techniques / David Julian McClements..
Series: CRC series in contemporary food sciencePublication details: Boca Raton : CRC Press, c1999.Description: xiii, 378 p. : ill. ; 26 cmISBN:- 0849380081 (acidfree paper)
- TP156.E6 M35 1999
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Main | TP156.E6 M35 1999 (Browse shelf(Opens below)) | 1 | Available | 0012991 | ||
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Books
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Main | TP156.E6 M35 1999 (Browse shelf(Opens below)) | 2 | Available | 0012987 |
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.
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