Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
题名:
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
ISBN:
9781461432562
版:
1st ed. 2012.
PRODUCTION_INFO:
New York, NY : Springer US : Imprint: Springer, 2012.
物理描述:
VI, 66 p. 8 illus., 5 illus. in color. online resource.
系列:
SpringerBriefs in Food, Health, and Nutrition,
内容:
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. .
摘要:
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.
附加团体著者:
语言:
英文