Explore
Some New Aspects of Colloidal Systems in Foods
0 Ungluers have
Faved this Work
Login to Fave
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 15 times via unglue.it ebook links.
- 15 - pdf (CC BY) at mts.intechopen.com.
Keywords
- Biochemistry
- Biology, Life Sciences
- Mathematics & science
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Links
DOI: 10.5772/intechopen.75145Editions