TY - BOOK ID - 8815499 TI - Food emulsions : principles, practices, and techniques. PY - 2005 SN - 0849320232 9780849320231 PB - Boca Raton CRC DB - UniCat KW - 591.133.1 KW - Foods. Nutrients KW - 591.133.1 Foods. Nutrients KW - voeding KW - Food science and technology KW - Emulsions KW - Food KW - Foods KW - Dinners and dining KW - Home economics KW - Table KW - Cooking KW - Diet KW - Dietaries KW - Gastronomy KW - Nutrition KW - Mixtures KW - Separation (Technology) KW - Primitive societies UR - https://www.unicat.be/uniCat?func=search&query=sysid:8815499 AB - **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 second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties. ER -