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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions [electronic resource] / by Maria Lidia Herrera.

By: Herrera, Maria Lidia [author.].
Contributor(s): SpringerLink (Online service).
Material type: materialTypeLabelBookSeries: SpringerBriefs in Food, Health, and Nutrition: 3Publisher: Boston, MA : Springer US, 2012Description: VI, 66p. 8 illus., 5 illus. in color. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781461432562.Subject(s): Chemistry | Food science | Chemistry | Food ScienceDDC classification: 641.3 | 664 Online resources: Click here to access online
Contents:
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.
In: Springer eBooksSummary: Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
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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

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