Microemulsions and emulsions in foods
Resource Information
The work Microemulsions and emulsions in foods represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books, http://bibfra.me/vocab/marc/conference-publication.
The Resource
Microemulsions and emulsions in foods
Resource Information
The work Microemulsions and emulsions in foods represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books, http://bibfra.me/vocab/marc/conference-publication.
- Label
- 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
- Series statement
- ACS symposium series
- Series volume
- 448
Context
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/resource/5q6L2BNuu3M/" typeof="CreativeWork http://bibfra.me/vocab/lite/Work"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/resource/5q6L2BNuu3M/">Microemulsions and emulsions in foods</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>