Engineering Aspects of Food Emulsification and Homogenization

ISBN: 9781466580435 出版年：2015 页码：325 CRC Press

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d