عنوان

Microemulsions and emulsions in foods :

084121896X (alk. paper)

9780841218963 (alk. paper)

b428586

Microemulsions and emulsions in foods :

[Book]

developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990 /

Magda El-Nokaly, editor, Donald Cornell, editor.

Washington, DC :

American Chemical Society,

1991.

x, 268 pages :

illustrations ;

24 cm.

ACS symposium series ;

448

Includes bibliographical references and indexes.

Food emulsions : an introduction / Paul Becher -- Surfactant association structures, microemulsions, and emulsions in foods : an overview / Stig E. Friberg and Ibrahim Kayali -- Solubilization of water and water-soluble compounds in triglycerides / Magda El-Nokaly, George Hiler, Sr., and Joseph McGrady -- Emulsions of reversed micellar phases and aqueous dispersions of cubic phases of lipids : some food aspects / K. Larsson -- Preparation of 2-monoglycerides / Adam W. Mazur, George D. Hiler, II, and Magda El-Nokaly -- Dioctyl sodium sulfosuccinate-sorbitan monolaurate microemulsions / D.W. Osborne, C.V. Pesheck, and R.J. Chipman -- Sucrose esters as emulsion stabilizers / Thelma M. Herrington, Brian R. Midmore, and Sarabjit S. Sahi -- Liposarcosine-based polymerizable and polymeric surfactants / Bernard Gallot -- Competitive adsorption and protein-surfactant interactions in oil-in-water emulsions / Eric Dickinson -- Protein-glyceride interaction : influence on emulsion properties / A. Martinez-Mendoza and P. Sherman -- Thermodynamics of interfacial films in food emulsions / N. Krog -- Function of [alpha]-tending emulsifiers and proteins in whippable emulsions / J.M.M. Westerbeek and A. Prins -- Evaluation of stabilizers for synthetic vesicles and milk fat globules under drying stress / Kevin D. Whitburn and C. Patrick Dunne -- Interaction of proteins with sucrose esters / Shio Makino and Ryuichi Moriyama -- Importance of hydrophobicity of proteins in food emulsions / E. Li-Chan and S. Nakai -- Excellent emulsifying properties of protein-dextran conjugates / Akio Kato and Kunihiko Kobayashi -- Effect of polysaccharide on flocculation and creaming in oil-in-water emulsions / Margaret M. Robins -- Effects of electrolyte on stability of concentrated toluene in water miniemulsions : an electroacoustic study / Richard J. Goetz and Mohamed S. El-Aasser.

0

Microemulsions and emulsions in foods.

Emulsions, Congresses.

Food, Congresses.

Q000

Q400

Q500

Cornell, Donald,1931-

El-Nokaly, Magda A.,1945-

American Chemical Society., Division of Agricultural and Food Chemistry.

American Chemical Society., Meeting(199th :1990 :, Boston, Mass.)

20140212095825.0

[Book]

Y