Food Emulsions: Principles, Practices, and Techniques, Third Edition

✍ Scribed by David Julian McClements (Author)

Publisher: CRC Press
Year: 2015
Leaves: 702
Edition: 3
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

✦ Table of Contents

Introduction. Molecular Properties. Colloidal Properties. Ingredients. Interfacial Properties. Formation. Stability. Rheology. Appearance. Flavor. Gastrointestinal Fate. Food Emulsions in Practice. Emulsion-Based Delivery Systems. Emulsion Characterization.

✦ Subjects

Food Science & Technology;Food Chemistry;Food Engineering

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