Food emulsions : principles, practices, and techniques / David Julian McClements
Material type:
TextPublisher: Boca Raton : CRC Press, Taylor & Francis Group, [2016]Copyright date: ©2016Edition: Third editionDescription: xxiii, 690 pages : illustrations ; 27 cmContent type: - text
- unmediated
- volume
- 9781498726689
- TP156.E6 M35 2016
- Also available online
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP156.E6 M35 2016 (Browse shelf(Opens below)) | Available | 0000001288 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP156.E6 M35 2016 (Browse shelf(Opens below)) | Available | 0000001287 |
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| TP156.E6 .M57 2010 Miniemulsion polymerization technology / | TP156.E6 .M84 2008 Multiple emulsions : technology and applications / | TP156.E6 .S37 2005 Emulsions, foams and suspensions : fundamentals and applications / | TP156.E6 M35 2016 Food emulsions : principles, practices, and techniques / | TP156.E6 M35 2016 Food emulsions : principles, practices, and techniques / | TP156.E65 .S64 1963 Design of equilibrium stage processes / | TP156.E8 .G86 2007 Solubility in supercritical carbon dioxide / |
Also available online
"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
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