Ditemukan 1 dokumen yang sesuai dengan query
Herrera, Maria Lidia
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This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve ...
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New York: Springer, 2012
e20405793
eBooks Universitas Indonesia Library
