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New Edition of Food Emulsions Reference Book
from C.H.I.P.S.

Food Emulsions
Fourth Edition
edited by Stig E. Friberg
Kare Larsson
and Johan Sjoblom

Brand new edition of this definitive professional book in food emulsions 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

Contents

  1. Food Emulsions: Their Structures and Properties
    Douglas G. Dalgleish

  2. Food Emulsifiers: Their Chemical and Physical Properties
    Niels J. Krog and Flemming Vang Sparsø

  3. Molecular Organization in Lipids and Emulsions
    Kåre Larsson

  4. Interactions Between Proteins and Polar Lipids
    Tommy Nylander

  5. Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions
    Øystein Sæther, Johan Sjöblom, and Stanislav S. Dukhin

  6. Structure and Stability of Aerated Food Emulsions
    D. T. Wasan, W. Xu, A. Dutta, and A. Nikolov

  7. Surface Forces and Emulsion Stability
    Per M. Claesson, Eva Blomberg, and Evgeni Poptoshev

  8. Coalescence Mechanisms in Protein-Stabilized Emulsions
    George A. van Aken

  9. Orthokinetic Stability of Food Emulsions
    Siva A. Vanapalli and John N. Coupland

  10. Recent Developments in Double Emulsions for Food Applications
    Nissim Garti and Axel Benichou

  11. Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams
    H. M. Princen

  12. Beverage Emulsions
    Chee-Teck Tan

  13. Dressings and Sauces
    Larry D. Ford, Raju P. Borwankar, David Pechak, and Bill Schwimmer

  14. Analysis of Droplet Characteristics Using Low-Intensity Ultrasound
    John N. Coupland and D. Julian McClements

  15. NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions
    Balin Balinov, Francois Mariette, and Olle Söderman

Index

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Food Emulsions 4th Edition
edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom
640 pages Illustrated $238.95 + shipping

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