Food emulsions: principles, practices, and techniques

✍ Scribed by D. J. McClements

• Publisher: CRC Press
• Year: 2005
• Tongue: English
• Leaves: 628
• Edition: 2
• Category: Library

✦ Synopsis

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.

✦ Table of Contents

Front Cover......Page 1
Preface......Page 8
About the Author......Page 10
Contents......Page 12
1. Context and background......Page 20
2. Molecular characteristics......Page 46
3. Colloidal interactions......Page 72
4. Emulsion ingredients......Page 114
5. Interfacial properties and their characterization......Page 194
6. Emulsion formation......Page 252
7. Emulsion stability......Page 288
8. Emulsion rheology......Page 360
9. Emulsion flavor......Page 408
10. Appearance......Page 450
11. Characterization of emulsion properties......Page 480
12. Food emulsions in practice......Page 534
References......Page 564
Index......Page 616