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| Preface to the Fourth Edition | ||
| Preface to the Third Edition | ||
| Contributors | ||
| 1 | Food Emulsions: Their Structures and Properties | 1 |
| 2 | Food Emulsifiers: Their Chemical and Physical Properties | 45 |
| 3 | Molecular Organization in Lipids and Emulsions | 93 |
| 4 | Interactions Between Proteins and Polar Lipids | 107 |
| 5 | Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions | 175 |
| 6 | Structure and Stability of Aerated Food Emulsions | 221 |
| 7 | Surface Forces and Emulsion Stability | 257 |
| 8 | Coalescence Mechanisms in Protein-Stabilized Emulsions | 299 |
| 9 | Orthokinetic Stability of Food Emulsions | 327 |
| 10 | Recent Developments in Double Emulsions for Food Applications | 353 |
| 11 | Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams | 413 |
| 12 | Beverage Emulsions | 485 |
| 13 | Dressings and Sauces | 525 |
| 14 | Analysis of Droplet Characteristics Using Low-Intensity Ultrasound | 573 |
| 15 | NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions | 593 |
| Index | 633 |
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| $239.95 | Digital |
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Add Food Emulsions: Fourth Edition Revised And Expanded, 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 resear, Food Emulsions: Fourth Edition Revised And Expanded to the inventory that you are selling on WonderClubX
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Add Food Emulsions: Fourth Edition Revised And Expanded, 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 resear, Food Emulsions: Fourth Edition Revised And Expanded to your collection on WonderClub |