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Food emulsions : principles, practices, and techniques /

McClements, David Julian,

Food emulsions : principles, practices, and techniques / David Julian McClements - Third edition - xxiii, 690 pages : illustrations ; 27 cm

"Version date: 20150713"--Title page verso

Includes bibliographical references and index

1. Context and background -- 2. Molecular characteristics -- 3. Colloidal interactions -- 4. Emulsion ingredients -- 5. Interfacial properties and their characterization -- 6. Emulsion formation -- 7. Emulsion stability -- 8. Emulsion rheology -- 9. Emulsion flavor -- 10. Appearance -- 11. Gastrointestinal fate of emulsions -- 12. Food emulsions in practice -- 13. Emulsion-based delivery systems -- 14. Characterization of emulsion properties

ISBN: 9781498726689

Subjects--Topical Terms:
Emulsions
Food

LC Class. No.: TP156.E6 / M35 2016

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