Food emulsions principles, practices, and techniques /
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| Main Author: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
c2016.
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| Edition: | 3rd ed. |
| Subjects: | |
| Online Access: | Para acceder al texto completo, ingrese aquí al Servicio de descubrimiento de EBSCOhost desde la red de la UNQ. Seleccione EBSCOhost Research Databases y busque el título deseado. |
Table of Contents:
- Context and background
- Molecular characteristics
- Colloidal interactions
- Emulsion ingredients
- Interfacial properties and their characterization
- Emulsion formation
- Emulsion stability
- Emulsion rheology
- Emulsion flavor
- Appearance
- Gastrointestinal fate of emulsions
- Food emulsions in practice
- Emulsion-based delivery systems
- Characterization of emulsion properties.