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.
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 539873-1001 | TP156 .E6 M35 2005 | Searching... | Searching... |