Brand new edition of this definitive professional book in food emulsions examines:

• Droplet flocculation and coalescence in
  dilute oil-in-water emulsions
• beverage emulsions
• Rheology of concentrated emulsions
• Surface forces in emulsions
• Molecular organization in lipids and food emulsifiers

Contents

1. Food Emulsions: Their Structures and Properties
   Douglas G. Dalgleish
   
   
2. Food Emulsifiers: Their Chemical and Physical Properties
   Niels J. Krog and Flemming Vang Sparsø
   
   
3. Molecular Organization in Lipids and Emulsions
   Kåre Larsson
   
   
4. Interactions Between Proteins and Polar Lipids
   Tommy Nylander
   
   
5. Droplet Flocculation and Coalescence in Dilute Oil-in-Water Emulsions
   Øystein Sæther, Johan Sjöblom, and Stanislav S. Dukhin
   
   
6. Structure and Stability of Aerated Food Emulsions
   D. T. Wasan, W. Xu, A. Dutta, and A. Nikolov
   
   
7. Surface Forces and Emulsion Stability
   Per M. Claesson, Eva Blomberg, and Evgeni Poptoshev
   
   
8. Coalescence Mechanisms in Protein-Stabilized Emulsions
   George A. van Aken
   
   
9. Orthokinetic Stability of Food Emulsions
   Siva A. Vanapalli and John N. Coupland
   
   
10. Recent Developments in Double Emulsions for Food Applications
    Nissim Garti and Axel Benichou
    
    
11. Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams
    H. M. Princen
    
    
12. Beverage Emulsions
    Chee-Teck Tan
    
    
13. Dressings and Sauces
    Larry D. Ford, Raju P. Borwankar, David Pechak, and Bill Schwimmer
    
    
14. Analysis of Droplet Characteristics Using Low-Intensity Ultrasound
    John N. Coupland and D. Julian McClements
    
    
15. NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions
    Balin Balinov, Francois Mariette, and Olle Söderman

Index

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