Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Udgivelse: | 1st ed. 2012. |
| Serier: | SpringerBriefs in Food, Health, and Nutrition
|
| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Analytical Techniques for Studying the Physical Properties of Lipid Emulsions, Texte imprimé, 9781461432555 |
Indholdsfortegnelse:
- 1. Introduction 2. Nano and Micro Food Emulsions 2.1. Methods of Formulation 2.2. Physical Chemical Properties 2.3. Structuring Food Emulsions 3. Methods for Stability Studies 3.1. Visual Observation 3.2. Rheological Methods 3.3. Ultrasound Profiling 3.4. Electroacoustic spectroscopy: Zeta Potential 3.5. Measurement of Surface Concentration 3.6. Microscropic Analysis 3.7. Nuclear Magnetic Resonance (NMR) Techniques 3.8. Optical Methods