Food Emulsions Food Science and Technology

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Food Emulsions Food Science and Technology

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หมวดหมู่:

Science (General) - Scientific-popular

ฉบับ/เล่ม:

Vol 81

ภาษา:

english

จำนวนหน้า:

921

ISBN 10:

4624560159

ISBN 13:

9784624560157

ไฟล์:

RAR, 5.14 MB

IPFS:

,

english0

ดาวน์โหลด (rar, 5.14 MB)

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คุณอาจสนใจ

David Julian McClements — Food Emulsions

Johan Sjoblom — Emulsions and Emulsion Stability (Surfactant Science)

Friberg — Food Emulsions (Food Science and Technology, Vol 81)

D. J. McClements — Food emulsions: principles, practices, and techniques

Eric Dickinson, Martin E. Leser — Food Colloids:: Self-Assembly and Material Science (Special Publications)

Johann Sjöblom — EMULSIONS AND EMULSION STABILITY, Second Edition

— modifying food txeture volume 1 novel ingredients and processing techniques

Yuan Liu, Zhen‐Cheng Wei, Yuan‐Yuan Deng, Hao Dong — Comparison of the Effects of Different Food‐Grade Emulsifiers on the Properties and Stability of a Casein‐Maltodextrin‐Soybean Oil Compound Emulsion

— Texture in food

John E. Kinsella (Eds.) — Advances in Food and Nutrition Research 34

A.L. Smith (Eds.) — Theory and Practice of Emulsion Technology

Alexandru Grumezescu — Emulsions. Nanotechnology in the Agri-Food Industry Volume 3

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.) — Food Emulsifiers and Their Applications: Second Edition

David Julian McClements (Author) — Food Emulsions: Principles, Practices, and Techniques, Third Edition

Abraham Aserin — Multiple Emulsions: Technology and Applications

Viggo Norn — Emulsifiers in food technology

Dipak K Sarker — Pharmaceutical emulsions : a drug developer's toolbag

Johan Sjoblom — Encyclopedic Handbook of Emulsion Technology

Casimir C. Akoh, David B. Min — Food Emulsions

Stig Friberg, Kare Larsson, Johan Sjoblom — Food Emulsions

Qingrong Huang, Peter Given, and Michael Qian (Eds.) — Micro/Nanoencapsulation of Active Food Ingredients

Qingrong Huang, Peter Given, Michael Qian — Micro/Nano Encapsulation of Active Food Ingredients

Brian M. McKenna — Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Science and Technology)

David Julian McClements — Food emulsions : principles, practices, and techniques

Eric Dickinson, Royal Society of Chemistry (Great Britain) — Food Colloids.

Eric Dickinson, Richard Miller — Food Colloids Fundamentals of Formulation

Sarker, Dipak Kumar — Pharmaceutical Emulsions A Drug Developer's Toolbag

McClements, David Julian — Food emulsions : principles, practices, and techniques

E Dickinson, P Walstra — Food Colloids and Polymers: Stability and Mechanical Properties

E Dickinson — Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Stauffer, Clyde E. — Emulsifiers

Gerard L. Hasenhuettl, Richard W. Hartel — Food Emulsifiers and Their Applications

Tharwat F. Tadros — Interfacial phenomena and Colloid Stability. Industrial Applications

Tharwat F. Tadros — Emulsions: Formation, Stability, Industrial Applications

Tharwat F. Tadros — Emulsions: Formation, Stability, Industrial Applications

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