Food Emulsions

Food Emulsions

4.11 - 1251 ratings - Source

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.J. Gustafsson, H. Ljusberg-Wahren, M. Almgren, and K. Larsson, Langmuir 12, 4611 (1996). 86. J. Gustafsson, H. Ljusberg-Wahren, ... C. A. Haynes and W. Norde, Colloids Surfaces B: Biointerf. 2, 517a€“566 (1994). 98. W. Norde, Physical anbsp;...

Title:Food Emulsions
Author: Stig Friberg, Kare Larsson, Johan Sjoblom
Publisher:CRC Press - 2003-11-04

You must register with us as either a Registered User before you can Download this Book. You'll be greeted by a simple sign-up page.

Once you have finished the sign-up process, you will be redirected to your download Book page.

How it works:
  • 1. Register a free 1 month Trial Account.
  • 2. Download as many books as you like (Personal use)
  • 3. Cancel the membership at any time if not satisfied.

Click button below to register and download Ebook
Privacy Policy | Contact | DMCA