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.
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Verlagsort
Zielgruppe
Maße
Höhe: 152 mm
Breite: 229 mm
Gewicht
ISBN-13
978-0-8412-1896-3 (9780841218963)
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Schweitzer Klassifikation
Herausgeber*in
US Department of Agriculture, USA
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
