Open access peer-reviewed Edited Volume

Some New Aspects of Colloidal Systems in Foods

Edited by Jafar Milani

Sari Agricultural Sciences and Natural Resources University, Iran

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

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Some New Aspects of Colloidal Systems in FoodsEdited by Jafar Milani

Published: March 20th 2019

DOI: 10.5772/intechopen.75145

ISBN: 978-1-78985-782-5

Print ISBN: 978-1-78985-781-8

Copyright year: 2019

Books open for chapter submissions

1147 Total Chapter Downloads

1 Crossref Citations

1 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Some New Aspects of Colloidal Systems in Foods

By Jafar M. Milani and Abdolkhalegh Golkar

209

Open access peer-reviewed

2. Plant Antioxidants in Food Emulsions

By Pascual García-Pérez, Eva Lozano-Milo, Pedro P. Gallego, Concha Tojo, Sonia Losada-Barreiro and Carlos Bravo-Díaz

250

Open access peer-reviewed

3. Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

347

Open access peer-reviewed

4. Nanostructured Colloids in Food Science

By Cristina Coman

161

Open access peer-reviewed

5. Stabilization of Food Colloids: The Role of Electrostatic and Steric Forces

By Camillo La Mesa and Gianfranco Risuleo

180

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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