Knowledge Resources | Dar Al-hikmah Library | Public Access
Subject(s): Emulsions | Food Partial contents:Chpt. 1. Context and background -- Chpt. 2. Molecular interactions -- Chpt. 3. Colloidal interactions -- Chpt. 4. Emulsion ingredients -- Chpt. 5. Interfacial properties and their characterization -- Chpt. 6. Emulsion formation -- Chpt. 7. Emulsion stability -- Chpt. 8. Emulsion rheology -- Chp