Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.
Food Emulsions, Fourth Edition, Revised and Expanded
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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food emulsifiers, texture studies, food polymers, food proteins, fat particle structure, doublet fragmentation time, stearate system, intradoublet coalescence, orthokinetic stability, beverage emulsions, doublet lifetime, doublet concentration, ultrasonic scattering theory, monomeric emulsifiers, floc fragmentation, beverage flavor emulsions, protein polysaccharide interactions, spontaneous monolayer curvature, droplet flocculation, total droplet concentration, reverse micellar transport, emulsification device, diglycerol esters, singlet concentration, propylene glycol system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Colloid Interf, New York, Colloids Surfaces, Marcel Dekker, Food Hydrocolloids, Food Chem, Food Sci, Protein-Polar Lipid Interaction, Academic Press, Oil Chem, Faraday Trans, Colloid Polym, Studies of Emulsions, Royal Society of Chemistry, American Chemical Society, Protein-Stabilized Emulsions, Orthokinetic Stability of Food Emulsions, Dairy Sci, Dairy Res, Fluid Mech, Molecular Organization, Dispersion Sci, Food Technol, Encyclopedia of Emulsion Technology, Boca Raton Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
food emulsifiers, texture studies, food polymers, food proteins, fat particle structure, doublet fragmentation time, stearate system, intradoublet coalescence, orthokinetic stability, beverage emulsions, doublet lifetime, doublet concentration, ultrasonic scattering theory, monomeric emulsifiers, floc fragmentation, beverage flavor emulsions, protein polysaccharide interactions, spontaneous monolayer curvature, droplet flocculation, total droplet concentration, reverse micellar transport, emulsification device, diglycerol esters, singlet concentration, propylene glycol system Key Phrases - Capitalized Phrases (CAPs): (learn more)
Colloid Interf, New York, Colloids Surfaces, Marcel Dekker, Food Hydrocolloids, Food Chem, Food Sci, Protein-Polar Lipid Interaction, Academic Press, Oil Chem, Faraday Trans, Colloid Polym, Studies of Emulsions, Royal Society of Chemistry, American Chemical Society, Protein-Stabilized Emulsions, Orthokinetic Stability of Food Emulsions, Dairy Sci, Dairy Res, Fluid Mech, Molecular Organization, Dispersion Sci, Food Technol, Encyclopedia of Emulsion Technology, Boca Raton Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
100
books
cite this book:
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- Food Emulsions (Food Science and Technology) by Stig Friberg on 11 pages
- Physical Properties of Lipids by Alejandro G. Marangoni on 8 pages
- Emulsions and Emulsion Stability (Surfactant Science) by Johan Sjoblom on 7 pages
- Lipid Technologies and Applications by Frank D. Gunstone on 6 pages
- Food Emulsions: Principles, Practice, and Techniques by David Julian McClements on 5 pages
See all 100 books citing this book
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