Food Emulsifiers and Their Applications - - Books - Springer Nature Switzerland AG - 9783030291853 - November 20, 2019
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Food Emulsifiers and Their Applications Third Edition 2019 edition

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The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases.

522 pages, 18 Tables, color; 26 Illustrations, color; 122 Illustrations, black and white; X, 522 p.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 20, 2019
ISBN13 9783030291853
Publishers Springer Nature Switzerland AG
Pages 522
Dimensions 241 × 163 × 38 mm   ·   948 g
Language German  
Editor Hartel, Richard W.
Editor Hasenhuettl, Gerard L.

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