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Food Emulsions: v. 81 (Food Science & Technology) - Hardcover

 
9780824799830: Food Emulsions: v. 81 (Food Science & Technology)
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Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.

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"an excellent volume that should be available to every food scientist using emulsifiers." Food Technology "a real value[provides] the most updated information on both basic and applied aspects of food emulsions." Journal of Food Science and Technology

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9780824746964: Food Emulsions: 132 (Food Science and Technology)

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ISBN 10:  0824746961 ISBN 13:  9780824746964
Publisher: CRC Press, 2003
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  • 9780824783068: Food Emulsions (Food Science and Technology)

    Marcel..., 1990
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