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.
FREE Two-Day Shipping for students on millions of items. Learn more |
| |||||||||||||||
|
There is a newer edition of this item:
|
Book Description
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Inside This Book
(learn more)
First Sentence:
Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
interdroplet pair potential, bulk physicochemical properties, unfavorable contact area, most food emulsions, many food emulsions, insufficient emulsifier present, secondary homogenization, thermal fluctuation interactions, aggregated fat crystals, primary homogenization, droplets move closer, globular biopolymers, droplet disruption, electrical pulse counting, optimum curvature, biopolymer molecules, emulsifier adsorbs, continuous phase increases, creaming velocity, partial coalescence, droplet flocculation, emulsion scientists, creamed layer, flavor molecules, emulsifier molecules Key Phrases - Capitalized Phrases (CAPs): (learn more)
Monte Carlo, Interaction of Water, Universal Testing Machines New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
interdroplet pair potential, bulk physicochemical properties, unfavorable contact area, most food emulsions, many food emulsions, insufficient emulsifier present, secondary homogenization, thermal fluctuation interactions, aggregated fat crystals, primary homogenization, droplets move closer, globular biopolymers, droplet disruption, electrical pulse counting, optimum curvature, biopolymer molecules, emulsifier adsorbs, continuous phase increases, creaming velocity, partial coalescence, droplet flocculation, emulsion scientists, creamed layer, flavor molecules, emulsifier molecules Key Phrases - Capitalized Phrases (CAPs): (learn more)
Monte Carlo, Interaction of Water, Universal Testing Machines New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
See all 100 books this book cites
34
books
cite this book:
See all 34 books citing this book
- Food Chemistry (Food Science and Technology) by Owen R. Fennema on 6 pages
- FOOD COLLOIDS AND POLYMERS: ST (Special Publications) by DICKINSON on 6 pages
- FOOD MACRMOLECULES AND COLLOID (Special Publication) by E DICKINSON on 6 pages
- Food Emulsions (Food Science and Technology) by Stig Friberg on 5 pages
- Water in Disperse Systems (Water: A Comprehensive Treatise, Vol. 5) by Felix Franks on 5 pages
See all 100 books this book cites
- Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on 5 pages
- Ultrasound in Food Processing by T.J. Mason on 4 pages
- Food Emulsions (Food Science and Technology) by Stig Friberg on 4 pages
- Advances In Food Colloids by D.J. McClements on page 209, page 245, and page 278
- Colloidal Particles at Liquid Interfaces by Bernard P. Binks on page 222, and page 323
See all 34 books citing this book
Books on Related Topics
(learn more)
|
What Other Items Do Customers Buy After Viewing This Item?
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
