Research Catalog

Food emulsions : principles, practice, and techniques

Title
Food emulsions : principles, practice, and techniques / David Julian McClements.
Author
McClements, David Julian
Publication
Boca Raton : CRC Press, c1999.

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Details

Description
xiii, 378 p. : ill.; 26 cm.
Series Statement
CRC series in contemporary food science
Subject
  • Emulsions
  • Food
Bibliography (note)
  • Includes bibliographical references (p. 339-362) and index.
Contents
Chpt. 1. Context and background -- Chpt. 2. Molecular interactions -- Chpt. 3. Colloidal interactions -- Chpt. 4. Emulsion ingredients -- Chpt. 5. Interfacial properties and their characterization -- Chpt. 6. Emulsion formation -- Chpt. 7. Emulsion stability -- Chpt. 8. Emulsion rheology -- Chpt. 9 Appearance and flavor -- Chpt. 10. Characterization of emulsion properties.
Call Number
JSF 99-49
ISBN
0849380081 (acid-free paper)
LCCN
98217132
OCLC
39882727
Author
McClements, David Julian
Title
Food emulsions : principles, practice, and techniques / David Julian McClements.
Imprint
Boca Raton : CRC Press, c1999.
Series
CRC series in contemporary food science
Bibliography
Includes bibliographical references (p. 339-362) and index.
Research Call Number
JSF 99-49
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