ABSTRACT

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s

chapter 1|26 pages

Context and background

chapter 2|26 pages

Molecular characteristics

chapter 3|42 pages

Colloidal interactions

chapter 4|80 pages

Emulsion ingredients

chapter 6|36 pages

Emulsion formation

chapter 7|72 pages

Emulsion stability

chapter 8|48 pages

Emulsion rheology

chapter 9|42 pages

Emulsion flavor

chapter 10|30 pages

Appearance

chapter 11|54 pages

Characterization of emulsion properties

chapter 12|30 pages

Food emulsions in practice