Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

• Κύριος συγγραφέας: Herrera, Maria Lidia (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2012.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition ; 3
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Lipids.; Food Science.; Lipidology.; Biochemical Engineering.

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.

Πίνακας περιεχομένων:

• 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.  .