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Food Emulsions and Foams

  • Vaclavik V
  • Christian E
DOI: 10.1007/978-1-4614-9138-5_13
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Abstract

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

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APA

Vaclavik, V. A., & Christian, E. W. (2014). Food Emulsions and Foams (pp. 263–276). https://doi.org/10.1007/978-1-4614-9138-5_13

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