chapter 1 Food Emulsions: Their Structures and Properties / chapter 2 Food Emulsifiers: Their Chemical and Physical Properties / chapter 3 Molecular Organization in Lipids and Emulsions / chapter 4 Interactions between Proteins and Polar Lipids / chapter 5 Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions / chapter 6 Structure and Stability of Aerated Food Emulsions / chapter 7 Surface Forces and Emulsion Stability / chapter 8 Coalescence Mechanisms in Protein-Stabilized Emulsions / chapter 9 Orthokinetic Stability of Food Emulsions / chapter 10 Recent Developments in Double Emulsions for Food Applications / chapter 11 Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams / chapter 12 Beverage Emulsions / chapter 13 Dressings and Sauces / chapter 14 Analysis of Droplet Characteristics Using Low-Intensity Ultrasound / chapter 15 Nmr Studies of Emulsions with Particular Emphasis on Food Emulsions.