Physical Properties of Lipids

✍ Alejandro G. Marangoni, Suresh S. Narine 📂 Library 📅 2002 🏛 CRC Press 🌐 English

This title provides in-depth coverage of the physical properties of fats and oils. It includes surface and rheological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

📁 Physical Properties of Lipids

✍ Alejandro G. Marangoni, Suresh S. Narine 📂 Library 📅 2002 🏛 Marcel Dekker 🌐 English

Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.

Lipids: Structure, physical properties a

📁 Lipids: Structure, physical properties and functionality

✍ Kare Larsson, Peter Quinn, Kiyotaka Sato, Fredrik Tiberg 📂 Library 📅 2006 🏛 Woodhead Publishing 🌐 English

Lipids are components of many complex systems, some of which are natural in origin such as the cell membranes of living organisms, and others created by human intervention, such as food emulsions. This book provides an up-to-date description of the diversity of lipid molecular arrangements in diff

Lipids. Structure, Physical Properties a

📁 Lipids. Structure, Physical Properties and Functionality

✍ K. Larsson, P. Quinn, K. Sato and F. Tiberg (Auth.) 📂 Library 📅 2006 🏛 Oily Press 🌐 English

In Lipids: Structure, Physical Properties and Functionality, Professor Kåre Larsson, Peter Quinn, Kiyotaka Sato and Fredrik Tiberg have provided an up-to-date description of the diversity of lipid molecular arrangements in different physical states as a basis for the understanding of lipid functiona

Analytical Techniques for Studying the P

📁 Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

✍ Maria Lidia Herrera (auth.) 📂 Library 📅 2012 🏛 Springer US 🌐 English

<p>This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory

Analytical Techniques for Studying the P

📁 Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

✍ Maria Lidia Herrera (auth.) 📂 Library 📅 2012 🏛 Springer US 🌐 English

<p>This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory

Physical Properties of Lipids

✦ Synopsis