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02209nam a22004935i 4500 |
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978-1-4614-3256-2 |
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DE-He213 |
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20151204162802.0 |
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cr nn 008mamaa |
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120305s2012 xxu| s |||| 0|eng d |
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|a 9781461432562
|9 978-1-4614-3256-2
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7 |
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|a 10.1007/978-1-4614-3256-2
|2 doi
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|d GrThAP
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4 |
|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Herrera, Maria Lidia.
|e author.
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|a Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
|h [electronic resource] /
|c by Maria Lidia Herrera.
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| 264 |
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|a Boston, MA :
|b Springer US,
|c 2012.
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| 300 |
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|a VI, 66 p. 8 illus., 5 illus. in color.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
|b PDF
|2 rda
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|a SpringerBriefs in Food, Health, and Nutrition ;
|v 3
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0 |
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|a 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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|a Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Biochemical engineering.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
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|a Lipids.
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| 650 |
1 |
4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Lipidology.
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| 650 |
2 |
4 |
|a Biochemical Engineering.
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| 710 |
2 |
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|a SpringerLink (Online service)
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0 |
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|t Springer eBooks
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| 776 |
0 |
8 |
|i Printed edition:
|z 9781461432555
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| 830 |
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|a SpringerBriefs in Food, Health, and Nutrition ;
|v 3
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| 856 |
4 |
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|u http://dx.doi.org/10.1007/978-1-4614-3256-2
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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