Food Emulsions

Food Emulsions Books

Food Emulsions

Product Description
Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.

Buy Cheap Food Emulsions Online

Related posts:

  1. Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition
  2. Food Allergy: Adverse Reactions to Foods and Food Additives
  3. Food, the Body and the Self
  4. Nutrients in Food
  5. Food Microbiology