Food Emulsifiers and Their Applications
Springer Nature Switzerland AG, 2019
330,50 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9783030291853
- ISBN-10
- 3030291855
- Publisher
- Springer Nature Switzerland AG
- Year
- 2019
- Publication date
- 2019-11-20
- Pages
- 522
- Dimensions
- 163x241x38
- Weight
- 948