Encapsulation, Protection and Release of Active Compounds
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, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science...
To Be Published August 15th 2014 by CRC Press
Principles, Practices, and Techniques, Second Edition
Series: Contemporary Food Science
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...
Published December 16th 2004 by CRC Press