Herrera, Maria Lidia.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions [electronic resource] / by Maria Lidia Herrera. - VI, 66p. 8 illus., 5 illus. in color. online resource. - SpringerBriefs in Food, Health, and Nutrition ; 3 . - SpringerBriefs in Food, Health, and Nutrition ; 3 .
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.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
9781461432562
10.1007/978-1-4614-3256-2 doi
Chemistry.
Food science.
Chemistry.
Food Science.
TP248.65.F66
641.3 664
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions [electronic resource] / by Maria Lidia Herrera. - VI, 66p. 8 illus., 5 illus. in color. online resource. - SpringerBriefs in Food, Health, and Nutrition ; 3 . - SpringerBriefs in Food, Health, and Nutrition ; 3 .
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.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
9781461432562
10.1007/978-1-4614-3256-2 doi
Chemistry.
Food science.
Chemistry.
Food Science.
TP248.65.F66
641.3 664