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Herrera, Maria Lidia.

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions [electronic resource] / by Maria Lidia Herrera. - VI, 66p. 8 illus., 5 illus. in color. online resource. - SpringerBriefs in Food, Health, and Nutrition ; 3 .

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.

Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

ISBN: 9781461432562

Subjects--Topical Terms:
Chemistry.
Food science.
Chemistry.
Food Science.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3 664