Features of Food Emulsions: Principles, Practice, and Techniques, Second Edition:

• Discusses the influence of ingredient interactions on the functional properties of emulsion ingredients
• Includes recent advances in the understanding of the origin and nature of colloidal interactions between emulsion droplets
• Presents expanded coverage of emulsion flavor and appearance
• Includes newly developed and applied methods of characterizing food emulsions

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to understand and control appearance, stability, and texture of many common and important emulsion-based foods.

This new edition updates all chapters and presents new material on recent advances in the understanding of the origin and nature of colloidal interactions between emulsion droplets. It expands coverage of emulsion flavor and appearance and new methods of characterizing interfacial properties and advances in the understanding of the adsorption and structure of surfactants and emulsifiers at interfaces.

Contents

• Context and Background
• Molecular Interactions
• Colloidal Interactions
• Emulsion Ingredients
• Interfacial Properties and Their Characterization
• Emulsion Formation
• Emulsion Stability
• Emulsion Rheology
• Appearance and Flavor
• Characterization of Emulsion Properties

Index

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