TY  - CHAP
AU  - Pascual García-Pérez
AU  - Eva Lozano-Milo
AU  - Pedro P. Gallego
AU  - Concha
Tojo
AU  - Sonia Losada-Barreiro
AU  - Carlos Bravo-Díaz
ED  - Jafar M. Milani
Y1  - 2018-11-05
PY  - 2018
T1  - Plant Antioxidants in Food Emulsions
N2  - 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.
BT  - Some New Aspects of Colloidal Systems in Foods
SP  - Ch. 2
UR  - https://doi.org/10.5772/intechopen.79592
DO  - 10.5772/intechopen.79592
SN  - 978-1-78985-782-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -