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Food Emulsions
Hardback

Food Emulsions

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Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference 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.

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MORE INFO
Format
Hardback
Publisher
Taylor & Francis Inc
Country
United States
Date
4 November 2003
Pages
666
ISBN
9780824746964

Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference 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.

Read More
Format
Hardback
Publisher
Taylor & Francis Inc
Country
United States
Date
4 November 2003
Pages
666
ISBN
9780824746964