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Provides basic and applied aspects of food emulsion, from liquid crystallization and association phenomena to their influence on technical processes. The text provides coverage such topics as protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. This third edition includes a chapter on fats and oils in baking, and presents an expanded treatment of emulsion stability.
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...an excellent volume that should be available to every food scientist using emulsifiers.
...a real value...[provides] the most updated information on both basic and applied aspects of food emulsions.
Journal of Food Science and Technology
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Book Description CRC, 1997. Hardcover. Condition: New. 1. Seller Inventory # DADAX0824799836
Book Description CRC, 1997. Hardcover. Condition: New. book. Seller Inventory # M0824799836