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)
Resource Information
The item Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- Contributor
-
- American Chemical Society, Division of Agricultural and Food Chemistry
- American Chemical Society, Division of Agricultural and Food Chemistry.
- American Chemical Society, Meeting, 1990 :
- American Chemical Society, National Meeting, 1990 :
- Cornell, Donald, 1931-
- Cornell, Donald, 1931-
- El-Nokaly, Magda A., 1945-
- El-Nokaly, Magda A., 1945-
- American Chemical Society, Division of Agricultural and Food Chemistry
- 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
- Language
- eng
- Extent
- x, 268 p.
- 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
- 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
- Isbn
- 9780841218963
- Label
- Microemulsions and emulsions in foods
- Title
- Microemulsions and emulsions in foods
- Statement of responsibility
- Magda El-Nokaly, Donald Cornell, editors
- Contributor
-
- American Chemical Society, Division of Agricultural and Food Chemistry
- American Chemical Society, Division of Agricultural and Food Chemistry.
- American Chemical Society, Meeting, 1990 :
- American Chemical Society, National Meeting, 1990 :
- Cornell, Donald, 1931-
- Cornell, Donald, 1931-
- El-Nokaly, Magda A., 1945-
- El-Nokaly, Magda A., 1945-
- American Chemical Society, Division of Agricultural and Food Chemistry
- 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)
- 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)
- 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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