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Upholding the blue-ribbon standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsions science that ha[...]
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- Solid State Behaviour Liquid Crystalline Lipid-Water Phases - The Liquid State - Monolayers in Surface Films, Bubbles and Foams - Lipid Interaction with Proteins and Other Polymers - Dispersions of Lipid-Water Phases - Emulsion Sciences a[...]
