Food Emulsions 4th Edition by Stig Friberg, Kare Larsson, Johan Sjoblom 0824746961 9780824746964

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ISBN 10: 0824746961

ISBN 13: 9780824746964

Author: Stig Friberg, Kare Larsson, Johan Sjoblom

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

Food Emulsions 4th Table of contents:

1. Food Emulsions: Their Structures and Properties

2. Food Emulsifiers: Their Chemical and Physical Properties

3. Molecular Organization in Lipids and Emulsions

4. Interactions Between Proteins and Polar Lipids

5. Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions

6. Structure and Stability of Aerated Food Emulsions

7. Surface Forces and Emulsion Stability

8. Coalescence Mechanisms in Protein-Stabilized Emulsions

9. Orthokinetic Stability of Food Emulsions

10. Recent Developments in Double Emulsions for Food Applications

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

12. Beverage Emulsions

13. Dressings and Sauces

14. Analysis of Droplet Characteristics Using Low-Intensity Ultrasound

15. NMR Studies of Emulsions with Particular Emphasis on Food Emulsions

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Stig Friberg,Kare Larsson,Johan Sjoblom,Emulsions,Food