Description
CRC Press Nanoemulsions in Food Technology 1st Edition 2021 Hardbound by Javed Ahmad , Leo M.L. Nollet
While emulsions have long been a staple in the food industry, nano-scale emulsions are a newer phenomenon, and this book describe the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions; different physical characterization techniques. It is suitable for Professionals from industry, regulatory bodies, scientific institutions and academics with expertise in food science, materials engineering, process engineering, pharmacy, and colloid and interface science It can be sold with Food Emulsions: Principles, Practices, and Techniques, Third Edition (9781498726689) and Food Applications of Nanotechnology (9780815383819).