TY  - CHAP
AU  - Mohamed A. Salem
AU  - Shahira M. Ezzat
ED  - Jafar M. Milani
Y1  - 2018-11-05
PY  - 2018
T1  - Nanoemulsions in Food Industry
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. 3
UR  - https://doi.org/10.5772/intechopen.79447
DO  - 10.5772/intechopen.79447
SN  - 978-1-78985-782-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-25
ER  -