Coverart for item
The Resource Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)

Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)

Label
Microemulsions and emulsions in foods
Title
Microemulsions and emulsions in foods
Statement of responsibility
Magda El-Nokaly, Donald Cornell, editors
Contributor
Subject
Language
eng
Summary
This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more. -- publisher's description
Cataloging source
DLC
Illustrations
illustrations
Index
index present
LC call number
TP156.E6
LC item number
M513 1991
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorDate
  • 1945-
  • 1931-
  • 1990 :
http://library.link/vocab/relatedWorkOrContributorName
  • El-Nokaly, Magda A.
  • Cornell, Donald
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
448
http://library.link/vocab/subjectName
  • Emulsions
  • Food
Label
Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)
Instantiates
Publication
Note
"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." -- t.p. verso
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Food Emulsions: An Introduction -- Surfactant Association Structures, Microemulsions, and Emulsions in Foods -- Solubilization of Water and Water-Soluble Compounds in Triglycerides -- Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects -- Preparation of 2-Monoglycerides -- Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions -- Sucrose Esters as Emulsions Stabilizers -- Liposarcosine-Based Polymerizable and Polymeric Surfactants -- Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions -- Protein-Glyceride Interaction: Influence on Emulsion Properties -- Thermodynamics of Interfacial Films in Food Emulsions -- Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress -- Interaction of Proteins with Sucrose Esters -- Importance of Hydrophobicity of Proteins in Food Emulsions -- Excellent Emulsifying Properties of Protein-Dextran Conjugates -- Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions -- Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study
Dimensions
24 cm.
Extent
x, 268 p.
Form of item
electronic
Isbn
9780841218963
Lccn
90022719
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic Resource.
Label
Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)
Publication
Note
"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." -- t.p. verso
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Food Emulsions: An Introduction -- Surfactant Association Structures, Microemulsions, and Emulsions in Foods -- Solubilization of Water and Water-Soluble Compounds in Triglycerides -- Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects -- Preparation of 2-Monoglycerides -- Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions -- Sucrose Esters as Emulsions Stabilizers -- Liposarcosine-Based Polymerizable and Polymeric Surfactants -- Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions -- Protein-Glyceride Interaction: Influence on Emulsion Properties -- Thermodynamics of Interfacial Films in Food Emulsions -- Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress -- Interaction of Proteins with Sucrose Esters -- Importance of Hydrophobicity of Proteins in Food Emulsions -- Excellent Emulsifying Properties of Protein-Dextran Conjugates -- Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions -- Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study
Dimensions
24 cm.
Extent
x, 268 p.
Form of item
electronic
Isbn
9780841218963
Lccn
90022719
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic Resource.

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