Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by Maria Lidia Herrera (Paperback, 2012)

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This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods.