This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based
Continuing the mission of the first two editions, this third edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability
This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge a
