Microemulsions and emulsions in foods : 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 /
| Corporate Authors: | , |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1991.
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| Series: | ACS symposium series ;
448. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Food emulsions : an introduction / Paul Becher
- Surfactant association structures, microemulsions, and emulsions in foods : an overview / Stig E. Friberg and Ibrahim Kayali
- Solubilization of water and water-soluble compounds in triglycerides / Magda El-Nokaly, George Hiler, Sr., and Joseph McGrady
- Emulsions of reversed micellar phases and aqueous dispersions of cubic phases of lipids : some food aspects / K. Larsson
- Preparation of 2-monoglycerides / Adam W. Mazur, George D. Hiler, II, and Magda El-Nokaly
- Dioctyl sodium sulfosuccinate-sorbitan monolaurate microemulsions / D.W. Osborne, C.V. Pesheck, and R.J. Chipman
- Sucrose esters as emulsion stabilizers / Thelma M. Herrington, Brian R. Midmore, and Sarabjit S. Sahi
- Liposarcosine-based polymerizable and polymeric surfactants / Bernard Gallot
- Competitive adsorption and protein-surfactant interactions in oil-in-water emulsions / Eric Dickinson
- Protein-glyceride interaction : influence on emulsion properties / A. Martinez-Mendoza and P. Sherman
- Thermodynamics of interfacial films in food emulsions / N. Krog
- Function of [alpha]-tending emulsifiers and proteins in whippable emulsions / J.M.M. Westerbeek and A. Prins
- Evaluation of stabilizers for synthetic vesicles and milk fat globules under drying stress / Kevin D. Whitburn and C. Patrick Dunne
- Interaction of proteins with sucrose esters / Shio Makino and Ryuichi Moriyama
- Importance of hydrophobicity of proteins in food emulsions / E. Li-Chan and S. Nakai
- Excellent emulsifying properties of protein-dextran conjugates / Akio Kato and Kunihiko Kobayashi
- Effect of polysaccharide on flocculation and creaming in oil-in-water emulsions / Margaret M. Robins
- Effects of electrolyte on stability of concentrated toluene in water miniemulsions : an electroacoustic study / Richard J. Goetz and Mohamed S. El-Aasser.