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Microemulsions and emulsions in foods

Bibliographic Details
Corporate Authors: American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting ( 1990, Boston, Massachusetts)
Other Authors: El-Nokaly, Magda A. (Editor), Cornell, Donald (Editor)
Format: eBook
Language:English
Published: Washington, DC American Chemical Society 1991, 1991
Series:ACS symposium series
Subjects:
Oils And Fats / Analysis
Sucrose / Chemistry
Dextran / Analysis
Emulsions / Properties
Triglycerides / Chemistry
Polysaccharides / Analysis / Research
Food / Analysis
Adsorption
Stabilizing Agents / Analysis
Glycolipids / Hemistry
Polysaccharides / Chemistry
Thermodynamics
Emulsions
Dioctyl Sulfosuccinic Acid / Chemistry
Flocculation
Glycoproteins / Chemistry
Hexoses / Chemistry
Electrolytes / Chemistry
Proteins / Analysis
Proteins / Chemistry
Surface Active Agents / Structure
Dextrans / Chemistry
Food
Water / Solubility
Glycerides / Analysis
Food Industry
Electrolytes / Analysis / Research
Sucrose / Analysis
Milkfat / Analysis
Water / Analysis
Triglycerides / Analysis
Emulsions / Stability
Toluene / Chemistry
Polymers / Analysis / Research
Surface-active Agents / Chemistry
Emulsions / Absorption And Adsorption
Reversed Micelles / Analysis
Lipids / Analysis / Research
Lipids / Chemistry
Emulsions / Chemistry
Monoglycerides / Analysis / Research
Flocculation / Analysis
Electro-acoustics / Research
Technology & Engineering / Food Science / Chemistry & Biotechnology / Bisacsh
Sarcosine / Chemistry
Toluene / Analysis
Glycerides / Chemistry
Online Access:
Collection: ACS Symposium Series - Collection details see MPG.ReNa
Description
Item Description:"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990.". - Distributed in print by Oxford University Press
Physical Description:284 pages illustrations
ISBN:9780841213043

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