000			02044nam a22004455i 4500
001			978-1-4614-3256-2
003			DE-He213
005			20140220083247.0
007			cr nn 008mamaa
008			120305s2012 xxu| s |||| 0|eng d
020			_a9781461432562 _9978-1-4614-3256-2
024	7		_a10.1007/978-1-4614-3256-2 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aHerrera, Maria Lidia. _eauthor.
245	1	0	_aAnalytical Techniques for Studying the Physical Properties of Lipid Emulsions _h[electronic resource] / _cby Maria Lidia Herrera.
264		1	_aBoston, MA : _bSpringer US, _c2012.
300			_aVI, 66p. 8 illus., 5 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aSpringerBriefs in Food, Health, and Nutrition ; _v3
505	0		_a1. 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.
520			_aAnalytical Techniques for Studying the Physical Properties of Lipid Emulsions
650		0	_aChemistry.
650		0	_aFood science.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461432555
830		0	_aSpringerBriefs in Food, Health, and Nutrition ; _v3
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-3256-2
912			_aZDB-2-CMS
999			_c101332 _d101332