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Microemulsions and emulsions in foods
Title
Microemulsions and emulsions in foods / Magda El-Nokaly, editor, Donald Cornell, editor.
ISBN
9780841213043
Publication
Washington, DC : American Chemical Society, 1991.
Physical Description
1 online resource (284 pages) : illustrations.
Local Notes
Access is available to the Yale community.
Notes
"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."
Distributed in print by Oxford University Press.
Description based on publisher-supplied information and home-page.
Access and use
Access restricted by licensing agreement.
Variant and related titles
ACS symposium series archive 1949-2017.
Other formats
Original
Original
Online version
Format
Books / Online
Language
English
Added to Catalog
April 30, 2024
Series
ACS symposium series, 448
Bibliography
Includes bibliographical references and index.
Contents
Food Emulsions: An Introduction / Becher, Paul / http://dx.doi.org/10.1021/bk-1991-0448.ch001
Surfactant Association Structures, Microemulsions, and Emulsions in Foods: An Overview / Friberg, Stig E.; Kayali, Ibrahim / http://dx.doi.org/10.1021/bk-1991-0448.ch002
Solubilization of Water and Water-Soluble Compounds in Triglycerides / El-Nokaly, Magda; Hiler, George; McGrady, Joseph / http://dx.doi.org/10.1021/bk-1991-0448.ch003
Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects / Larsson, K. / http://dx.doi.org/10.1021/bk-1991-0448.ch004
Preparation of 2-Monoglycerides / Mazur, Adam W.; Hiler, George D.; El-Nokaly, Magda / http://dx.doi.org/10.1021/bk-1991-0448.ch005
Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions / Osborne, D. W.; Pesheck, C. V.; Chipman, R. J. / http://dx.doi.org/10.1021/bk-1991-0448.ch006
Sucrose Esters as Emulsion Stabilizers / Herrington, Thelma M.; Midmore, Brian R.; Sahi, Sarabjit S. / http://dx.doi.org/10.1021/bk-1991-0448.ch007
Liposarcosine-Based Polymerizable and Polymeric Surfactants / Gallot, Bernard / http://dx.doi.org/10.1021/bk-1991-0448.ch008
Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions / Dickinson, Eric / http://dx.doi.org/10.1021/bk-1991-0448.ch009
Protein-Glyceride Interaction: Influence on Emulsion Properties / Martinez-Mendoza, A.; Sherman, P. / http://dx.doi.org/10.1021/bk-1991-0448.ch010
Thermodynamics of Interfacial Films in Food Emulsions / Krog, N. / http://dx.doi.org/10.1021/bk-1991-0448.ch011
Function of α-Tending Emulsifiers and Proteins in Whippable Emulsions / Westerbeek, J. M. M., Product Research and Analysis Laboratory, Campina-Melkunie, P.O. Box 13, 5460 BA Veghel, The Netherlands; Prins, A., Department of Food Science, Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands / http://dx.doi.org/10.1021/bk-1991-0448.ch012
Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules under Drying Stress / Whitburn, Kevin D., Department of Chemistry and Food Science, Framingham State College, Framingham, MA 01701; Dunne, C. Patrick, Development and Engineering Center, U.S. Army Natick Research, Natick, MA 01760-5020 / http://dx.doi.org/10.1021/bk-1991-0448.ch013
Interaction of Proteins with Sucrose Esters / Makino, Shio; Moriyama, Ryuichi / http://dx.doi.org/10.1021/bk-1991-0448.ch014
Importance of Hydrophobicity of Proteins in Food Emulsions / Li-Chan, E.; Nakai, S. / http://dx.doi.org/10.1021/bk-1991-0448.ch015
Excellent Emulsifying Properties of Protein-Dextran Conjugates / Kato, Akio; Kobayashi, Kunihiko / http://dx.doi.org/10.1021/bk-1991-0448.ch016
Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions / Robins, Margaret M. / http://dx.doi.org/10.1021/bk-1991-0448.ch017
Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study / Goetz, Richard J., Department of Chemical Engineering, Emulsion Polymers Institute, Lehigh University, Bethlehem, PA 18015; El-Aasser, Mohamed S., Center for Polymer Science and Engineering, Lehigh University, Bethlehem, PA 18015 / http://dx.doi.org/10.1021/bk-1991-0448.ch018
Subjects
Subjects (Medical)
Emulsions - chemistry.
Food Industry.
Surface-Active Agents - chemistry.
Triglycerides - chemistry.
Lipids - chemistry.
Dioctyl Sulfosuccinic Acid - chemistry.
Hexoses - chemistry.
Sucrose - chemistry.
Sarcosine - chemistry.
Adsorption.
Proteins - chemistry.
Glycerides - chemistry.
Thermodynamics.
Glycolipids - hemistry.
Glycoproteins - chemistry.
Dextrans - chemistry.
Polysaccharides - chemistry.
Flocculation.
Electrolytes - chemistry.
Toluene - chemistry.
Also listed under
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
American Chemical Society. Meeting (199th : 1990 : Boston, Massachusetts)
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