The Resource Food emulsions

Food emulsions

Label
Food emulsions
Title
Food emulsions
Contributor
Subject
Language
eng
Member of
Cataloging source
DLC
Dewey number
664/.024
Illustrations
illustrations
Index
index present
LC call number
TP156.E6
LC item number
F66 2004
Literary form
non fiction
NAL call number
TP156.E6
NAL item number
F66 2004
Nature of contents
bibliography
NLM call number
  • W1
  • TP 371
NLM item number
  • FO509P v.132 2004
  • F686 2004
http://library.link/vocab/relatedWorkOrContributorDate
  • 1930-
  • 1937-
  • 1953-
http://library.link/vocab/relatedWorkOrContributorName
  • Friberg, Stig
  • Larsson, Kåre
  • Sjöblom, Johan
Series statement
Food science and technology
Series volume
132
http://library.link/vocab/subjectName
  • Emulsions
  • Food industry and trade
  • Emulsions
  • Food-Processing Industry
Label
Food emulsions
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
Computer generated contents: Chapt. 1. Food emulsions: their structures and properties -- chapt. 2. Food emulsifiers: their chemical and physical properties -- chapt. 3. Molecular organization in lipids and emulsions -- chapt. 4. Interactions between proteins and polar lipids -- chapt. 5. Droplet flocculation and coalescence in dilute oil-in-water emulsions -- chapt. 6. Structure and stability of aerated food emulsions -- chapt. 7. Surface forces and emulsion stability -- chapt. 8. Coalescence mechanisms in protein-stabilized emulsions -- chapt. 9. Orthokinetic stability of food emulsions -- chapt. 10. Recent developments in double emulsions for food applications -- chapt. 11. Structure, mechanics, and rheology of concentrated emulsions and fluid foams -- chapt. 12. Beverage emulsions -- chapt. 13. Dressings and sauces -- chapt. 14. Analysis of droplet characteristics using low-intensity ultrasound -- chapt. 15. Nmr studies of emulsions with particular emphasis on food emulsions
Dimensions
24 cm.
Edition
  • 4th ed., rev. and expanded /
  • edited by Stig E. Friberg, Kåre Larsson, Johan Sjöblom.
Extent
x, 640 p.
Isbn
9780824746964
Isbn Type
(alk. paper)
Lccn
2003063523
Other physical details
ill.
System control number
  • (CaMWU)u1910312-01umb_inst
  • 1735505
  • (OCoLC)53330755
Label
Food emulsions
Publication
Bibliography note
Includes bibliographical references and index
Contents
Computer generated contents: Chapt. 1. Food emulsions: their structures and properties -- chapt. 2. Food emulsifiers: their chemical and physical properties -- chapt. 3. Molecular organization in lipids and emulsions -- chapt. 4. Interactions between proteins and polar lipids -- chapt. 5. Droplet flocculation and coalescence in dilute oil-in-water emulsions -- chapt. 6. Structure and stability of aerated food emulsions -- chapt. 7. Surface forces and emulsion stability -- chapt. 8. Coalescence mechanisms in protein-stabilized emulsions -- chapt. 9. Orthokinetic stability of food emulsions -- chapt. 10. Recent developments in double emulsions for food applications -- chapt. 11. Structure, mechanics, and rheology of concentrated emulsions and fluid foams -- chapt. 12. Beverage emulsions -- chapt. 13. Dressings and sauces -- chapt. 14. Analysis of droplet characteristics using low-intensity ultrasound -- chapt. 15. Nmr studies of emulsions with particular emphasis on food emulsions
Dimensions
24 cm.
Edition
  • 4th ed., rev. and expanded /
  • edited by Stig E. Friberg, Kåre Larsson, Johan Sjöblom.
Extent
x, 640 p.
Isbn
9780824746964
Isbn Type
(alk. paper)
Lccn
2003063523
Other physical details
ill.
System control number
  • (CaMWU)u1910312-01umb_inst
  • 1735505
  • (OCoLC)53330755

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