Food Emulsions (Food Science and Technology, Vol 81) by Friberg

By Friberg

Up-to-date and revised to mirror advances made lately, this vintage reference offers easy and utilized features of meals emulsions from liquid crystallization and organization phenomena to their effect on technical processes;providing incisive insurance of themes, together with protein-bound emulsions, hydration forces, emulsion balance, and oil/water interfaces.

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Food Emulsions (Food Science and Technology, Vol 81)

Up-to-date and revised to mirror advances made in recent times, this vintage reference offers easy and utilized features of foodstuff emulsions from liquid crystallization and organization phenomena to their impression on technical processes;providing incisive insurance of themes, together with protein-bound emulsions, hydration forces, emulsion balance, and oil/water interfaces.

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Extra resources for Food Emulsions (Food Science and Technology, Vol 81)

Example text

Emulsion Stability Stig E. Friberg 1 2. Surface Forces in Emulsions Björn A. Bergenståhl and Per M. Claesson 57 3. Molecular Organization in Lipids Kåre Larsson 111 4. Food Emulsifiers and Their Chemical and Physical Properties Niels J. Krog 141 5. Interactions Between Proteins and Polar Lipids Tommy Nylander and Bodil Ericsson 189 6. Milk and Dairy-Type Emulsions Wolfgang Buchheim and Petr Dejmek 235 7. The Structural and Interfacial Properties of Food Proteins in Relation to Their Function in Emulsions Eva Tornberg, Annika Olsson, and Kerstin Perrson 279 8.

FRIBERG Page ix Contents Foreword iii Preface to the Third Edition v Preface to the Second Edition vii Contributors xi 1. Emulsion Stability Stig E. Friberg 1 2. Surface Forces in Emulsions Björn A. Bergenståhl and Per M. Claesson 57 3. Molecular Organization in Lipids Kåre Larsson 111 4. Food Emulsifiers and Their Chemical and Physical Properties Niels J. Krog 141 5. Interactions Between Proteins and Polar Lipids Tommy Nylander and Bodil Ericsson 189 6. Milk and Dairy-Type Emulsions Wolfgang Buchheim and Petr Dejmek 235 7.

Nutrition Labeling Handbook, edited by Ralph Shapiro 70. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam Page ae 71. Food Antioxidants: Technological, Toxicological, and Health Perspectives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe 72. Freezing Effects on Food Quality, edited by Lester E. Jeremiah 73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H.

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