Food emulsions.4th ed
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Stig Friberg; Kåre Larsson; Johan Sjöblom
- ناشر : New York : Marcel Dekker,
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780824746964
Description
Preface to the Fourth Edition Preface to the Third Edition Contributors 1. Food Emulsions: Their Structures and Properties Douglas G. Dalgleish 2. Food Emulsifiers: Their Chemical and Physical Properties Niels J. Krog and Flemming Vang Sparsø 3. Molecular Organization in Lipids and Emulsions Ka˚re Larsson 4. Interactions Between Proteins and Polar Lipids Tommy Nylander 5. Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions Øystein Sæther, Johan Sjo¨blom, and Stanislav S. Dukhin 6. Structure and Stability of Aerated Food Emulsions D. T. Wasan, W. Xu, A. Dutta, and A. Nikolov 7. Surface Forces and Emulsion Stability Per M. Claesson, Eva Blomberg, and Evgeni Poptoshev Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 8. Coalescence Mechanisms in Protein-Stabilized Emulsions George A. van Aken 9. Orthokinetic Stability of Food Emulsions Siva A. Vanapalli and John N. Coupland 10. Recent Developments in Double Emulsions for Food Applications Nissim Garti and Axel Benichou 11. Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams H. M. Princen 12. Beverage Emulsions Chee-Teck Tan 13. Dressings and Sauces Larry D. Ford, Raju P. Borwankar, David Pechak, and Bill Schwimmer 14. Analysis of Droplet Characteristics Using Low-Intensity Ultrasound John N. Coupland and D. Julian McClements 15. NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions Balin Balinov, Francois Mariette, and Olle So¨derman Copyright 2004
