Principles, Practices, and Techniques, Third Edition
Continuing the mission of the first two editions, this third edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability and texture of many common emulsion-based foods. With two new chapters, this edition provides the...
To Be Published September 4th 2015 by CRC Press
Encapsulation, Protection and Release of Active Compounds
Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...
Published August 12th 2014 by CRC Press
Principles, Practices, and Techniques, Second Edition
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