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Emulsion formation and stability
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Type: Book
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fund…
"It is anticipated that submicron emulsion and lipid suspension will find numerous and novel medical applications in the near future. The purpose of this multi-author book is to provide the reader with an up-to-date general overview of submicron emulsions and lipid suspensions (…