Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.

Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Herrera, Maria Lidia (Auteur)
Collectivité auteur: SpringerLink (Online service)
Format: Électronique eBook
Langue:Inglés
Publié: New York, NY : Springer US : Imprint: Springer, 2012.
Édition:1st ed. 2012.
Collection:SpringerBriefs in Food, Health, and Nutrition,
Sujets:
Food science.
Lipids.
Biotechnology.
Food Science.
Lipidology.
Chemical Bioengineering.
Accès en ligne:Texto Completo
Table des matières:
  • 1. Introduction
  • 2. Nano and Micro Food Emulsions
  • 2.1. Methods of Formulation
  • 2.2. Physical Chemical Properties
  • 2.3. Structuring Food Emulsions
  • 3. Methods for Stability Studies
  • 3.1. Visual Observation
  • 3.2. Rheological Methods
  • 3.3. Ultrasound Profiling
  • 3.4. Electroacoustic spectroscopy: Zeta Potential
  • 3.5. Measurement of Surface Concentration
  • 3.6. Microscropic Analysis
  • 3.7. Nuclear Magnetic Resonance (NMR) Techniques
  • 3.8. Optical Methods.  .

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