| 000 | 01691cam a2200349 i 4500 | ||
|---|---|---|---|
| 003 | PTSN | ||
| 008 | 211125t2016 flua b 001 0 eng d | ||
| 020 |
_a9781498726689 _qhardback |
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| 040 |
_beng _erda _dSFPAGOH |
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| 050 | 0 | 0 |
_aTP156.E6 _bM35 2016 |
| 100 | 1 |
_aMcClements, David Julian, _eauthor |
|
| 245 | 1 | 0 |
_aFood emulsions : _bprinciples, practices, and techniques / _cDavid Julian McClements |
| 250 | _aThird edition | ||
| 264 | 1 |
_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2016] |
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| 264 | 4 | _c©2016 | |
| 300 |
_axxiii, 690 pages : _billustrations ; _c27 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 530 | _aAlso available online | ||
| 500 | _a"Version date: 20150713"--Title page verso | ||
| 504 | _aIncludes bibliographical references and index | ||
| 505 | 0 | _a1. 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 | |
| 650 | 0 | _aEmulsions | |
| 650 | 0 | _aFood | |
| 907 |
_a.b10554191 _b25-11-21 _c23-02-21 |
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| 998 |
_amgen _b01-01-00 _ca _d- _e- _f _gflu _h0 |
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| 999 |
_c46752 _d46752 |
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