Food Emulsions: Principles, Practice, and Techniques

by D. Julian McClements

Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.

392 pages, Hardcover

First published August 26, 1998