Food Emulsions

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Food Emulsions

Food Emulsions

Casimir C. Akoh, David B. Min

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Որքա՞ն է ձեզ դուր եկել այս գիրքը:

Ինչպիսի՞ն է բեռնված ֆայլի որակը:

Բեռնեք գիրքը` գնահատելու դրա որակը

Ինչպիսի՞ն է բեռնված ֆայլերի որակը:

Examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces in emulsions, molecular organization in lipids, and food emulsifiers.

Կատեգորիաներ:

Տարի:

2003

Հրատարակում:

4

Հրատարակչություն:

CRC Press, Marcel Dekker

Լեզու:

english

Էջեր:

640

ISBN 10:

0824707494

ISBN 13:

9780824707491

Սերիաներ:

Food Science and Technology

Ֆայլ:

PDF, 5.68 MB

IPFS:

,

english, 2003

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Ձեզ կարող է հետաքրքրել

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

D. J. McClements — Food emulsions: principles, practices, and techniques

D.N. Petsev (Eds.) — Emulsions: Structure Stability and Interactions

Stig Friberg, Kare Larsson, Johan Sjoblom — Food Emulsions

Magda El-Nokaly and Donald Cornell (Eds.) — Microemulsions and Emulsions in Foods

Frank D. Gunstone — Vegetable Oils in Food Technology: Composition, Properties, and Uses

Maurice Shachman — The Soft Drinks Companion: A Technical Handbook for the Beverage Industry

David Julian McClements — Food Emulsions

B. BINKS — Modern Aspects of Emulsion Science

Eric Dickinson, Richard Miller — Food Colloids Fundamentals of Formulation

Dr Jamileh M. Lakkis — Encapsulation and controlled release technologies in food systems

A. M. van Herk — Chemistry and Technology of Emulsion Polymerisation

McClements, David Julian — Food emulsions : principles, practices, and techniques

To Ngai, Stefan Bon, Hans-Jurgen Butt — Particle-Stabilized Emulsions and Colloids: Formation and Applications

E Dickinson, B Bergenstahl — Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Tharwat F. Tadros — Emulsion Science and Technology

H.N. Stein — The Preparation of Dispersions in Liquids (Surfactant Science)

Johan Sjoblom — Emulsions and Emulsion Stability (Surfactant Science)

J. Sjoblom — Emulsions and Emulsion Stability

FITOICA — 65d99c1d7be4d

Johann Sjöblom — EMULSIONS AND EMULSION STABILITY, Second Edition

Dietmar Möbius and Reinhard Miller (Eds.) — Proteins at Liquid Interfaces

A.L. Smith (Eds.) — Theory and Practice of Emulsion Technology

Seid Mahdi Jafari; D. Julian McClements — Nanoemulsions: Formulation, Applications, and Characterization

K.L. Mittal (Editor); Promod Kumar (Editor) — Emulsions, Foams, and Thin Films

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.) — Food Emulsifiers and Their Applications: Second Edition

David Julian McClements (Author) — Food Emulsions: Principles, Practices, and Techniques, Third Edition

A. Aserin — Multiple Emulsion: Technology and Applications

Johan Sjoblom — Encyclopedic Handbook of Emulsion Technology

H.N. Stein (Author) — The Preparation of Dispersions in Liquids

Qingrong Huang, Peter Given, and Michael Qian (Eds.) — Micro/Nanoencapsulation of Active Food Ingredients

Qingrong Huang, Peter Given, Michael Qian — Micro/Nano Encapsulation of Active Food Ingredients

David Julian McClements — Food emulsions : principles, practices, and techniques

Eric Dickinson, Royal Society of Chemistry (Great Britain) — Food Colloids.

Fernando Leal-Calderon, Véronique Schmitt, Jerôme Bibette — Emulsion Science Basic Principles, Second Edition

Dejmek, Petr; Rayner, Marilyn — Engineering aspects of food emulsification and homogenization

Tadros, Tharwat F — Interfacial phenomena and colloid stability. Volume 2 : Industrial Applications

E Dickinson — Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Gerard L. Hasenhuettl, Richard W. Hartel — Food Emulsifiers and Their Applications

Tharwat F. Tadros — Interfacial phenomena and Colloid Stability. Industrial Applications

Tharwat F. Tadros — Emulsions: Formation, Stability, Industrial Applications

Tharwat F. Tadros — Emulsions: Formation, Stability, Industrial Applications

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