Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)
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The instance Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book) represents a material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
The Resource
Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)
Resource Information
The instance Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book) represents a material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
- Label
- Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)
- Medium
- electronic book
- Statement of responsibility
- Magda El-Nokaly, Donald Cornell, editors
- 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.
- Record ID
- b2239908
- Reproduction note
- Electronic Resource.
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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/maOLf2XSPX0/" typeof="Book http://bibfra.me/vocab/lite/Instance"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/resource/maOLf2XSPX0/">Microemulsions and emulsions in foods, Magda El-Nokaly, Donald Cornell, editors, (electronic book)</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>
