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Chapter 26

Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions

Emulsions have applications as wide ranging as food, pharmaceuticals, oil production, printing, agrochemicals and photography. They are incorporated into a broad range of food products, and it is estimated that over 40% of processed foods contain emulsified oils or fats. The emulsified fat is includ...

Publication details

Print publication date
15 Feb 2007
Copyright year
Print ISBN
From the book series:
Special Publications