Food Emulsions

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Food Emulsions

Food Emulsions

Casimir C. Akoh, David B. Min

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यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

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.

श्रेणियाँ:

साल:

2003

संस्करण:

4

प्रकाशन:

CRC Press, Marcel Dekker

भाषा:

english

पृष्ठ:

640

ISBN 10:

0824707494

ISBN 13:

9780824707491

श्रृंखला:

Food Science and Technology

फ़ाइल:

PDF, 5.68 MB

IPFS:

,

english, 2003

ऑनलाइन पढ़ें

डाउनलोड करें (pdf, 5.68 MB)

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में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

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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