Emulsifiers Functionality and Applications
{SCI Books from }
ISBN: 0-901001-82-
Published October 1998
Edited by K Berger and RJ Hamilton
Paperback; 118 pages
Normal Price GB£15.00
SCI Members are entitled to purchase this book
at the reduced price of GB£9.75
Papers presented at the conference 'Emulsifiers Functionality and
Applications' 13-14 October 1998
Contents
- Food Emulsions-What are
they? A Review
- Interfacial Characteristics
of Food Polar Lipids at the Air-Interface
- Light Scattering and Rheological
Studies of Emulsion Systems
- Protein/Emulsifier Interactions
and the Viscoelasticity of Whey Protein Emulsion Gels
- Interactions of Emulsifiers
with Food Components
- Competitive Adsorption at
Liquid Interfaces
- Characterisation of Emulsifier
Aggregates
- The Effect of Emulsifiers
on the Crystallisation Kinetics of Fats
- Analysis of Emulsifiers
in Food
- Phospholipids for Functional
Food Synergistic, Technological and Physiological Properties
- Physical Properties of New
Food Emulsifiers and their Application
- Emulsifiers in Chocolate
- Emulsifiers in Cakes
- Improving Protein Functionality
through Structural and Interfacial Modification
- Ultrasonic Characterisation
of Colloidal Dispersions
- Antimicrobial Activity of
Monoglycerides and Fatty Acids
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