Food emulsions : principles, practices, and techniques
by
McClements, D. J., author.
Title
:
Food emulsions : principles, practices, and techniques
Author
:
McClements, D. J., author.
ISBN
:
9781420039436
Edition
:
Second edition.
Physical Description
:
1 online resource (609 pages)
Series
:
CRC series in contemporary food science
Contents
:
chapter 1 Context and background -- chapter 2 Molecular characteristics -- chapter 3 Colloidal interactions -- chapter 4 Emulsion ingredients -- chapter 5 Interfacial properties and their characterization -- chapter 6 Emulsion formation -- chapter 7 Emulsion stability -- chapter 8 Emulsion rheology -- chapter 9 Emulsion flavor -- chapter 10 Appearance -- chapter 11 Characterization of emulsion properties -- chapter 12 Food emulsions in practice.
Subject Term
:
Food.
Emulsions.
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 539873-1001 | TP156 .E6 M35 2005 | | CRC E-Books |