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Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current st;...
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An Introduction to Food Grade Nanoemulsions
This book provides authentic and comprehensive information on the concepts, methods, functional deta;...
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Particle-Stabilized Emulsions and Colloids
There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces;...
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Food Colloids
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is;...
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Polymers for Food Applications
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based ;...
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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
This book will review old and new methods to study emulsion stability and structure. Examples of emu;...
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Food Emulsions
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniq;...
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Rheology Essentials of Cosmetic and Food Emulsions
Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and ;...
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Multiple Emulsion
The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have;...
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Food Proteins and Their Applications
Reviews the physiochemical properties of the main food proteins and explores the interdependency bet;...
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Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food
This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advance;...
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Emulsifiers
This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant prop;...
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Supercritical Antisolvent Precipitation Process
This book provides deep insights on the fundamentals, applications and perspectives of the Supercrit;...
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Gums and Stabilisers for the Food Industry 14
The science and technology of hydrocolloids used in food and related systems has seen many new devel;...
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Pharmaceutical Emulsions and Suspensions
Analyzes construction of experiments, focusing on variables, models, matrices, and reproducibility. ;...
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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stabilit;...
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Crude Oil Waxes, Emulsions, and Asphaltenes
Becker explains the physical chemical problems associated with waxes and emulsions and the new tech;...
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Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, tex;...
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Omega-3 Delivery Systems
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers t;...
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Gums and Stabilisers for the Food Industry 13
The science and technology of hydrocolloids used in food and related systems has seen many new devel;...
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Food Colloids
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und;...
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Food Colloids, Biopolymers and Materials
Food scientists aim to control the taste and texture of existing food products and to formulate new ;...
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Emulsion Science and Technology
Highlighting recent developments as well as future challenges, this book covers a wealth of topics f;...
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Edible Nanostructures
Food Scientists have been teaching the subject in the same way for the past fifty years. This book t;...
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