McClements, David Julian, <br/><br/>
Food emulsions :  principles, practices, and techniques / 
David Julian McClements 
 - Third edition 
 - xxiii, 690 pages :  illustrations ;  27 cm 
<br/><br/> "Version date: 20150713"--Title page verso 
<br/><br/>Includes bibliographical references and index 
<br/><br/>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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<br/><br/><label>ISBN: </label>9781498726689  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions<br/>Food
<br/><br/><label>LC Class. No.: </label>TP156.E6  / M35 2016