Food emulsions and foams : based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986 / edited by Eric Dickinson.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Corporate Author:	International Symposium Organised by the Food Chemistry Group of the Royal Society of Chemistry Leeds, England
Other Authors:	Dickinson, Eric
Format:	Conference Proceeding eBook
Language:	English
Published:	Cambridge, England : Woodhead Publishing, 2005.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food > Analysis. Colloids. Surface chemistry. Rheology. Conference papers and proceedings.