"Adsorbed Protein Layers in Food Emulsions" - similar Books and Chapters

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Book	Author(s)	Year	Publisher
Adsorbed Layers on Surfaces	M. Enachescu, M. Salmeron (auth.), A. P. Bonzel (eds.)	2003	Springer-Verlag Berlin Heidelberg
Food Emulsions	Stig Friberg; Kare Larsson; Johan Sjoblom	2003	Routledge
Food Emulsions	David Julian McClements	1998	CRC Press
Food emulsions	Kåre Larsson; Stig Friberg	1990	M. Dekker
Adsorbed Layers on Surfaces: Adsorbed Species on Surfaces and Adsorbate-Induced Surface Core Level Shifts	H. Over (auth.), H.P. Bonzel (eds.)	2005	Springer-Verlag Berlin Heidelberg
Food Emulsions and Foams	E. Dickinson	1987	Woodhead Publishing
Food emulsions: principles, practices, and techniques	D. J. McClements	2005	CRC Press
Food emulsions: principles, practices, and techniques	David Julian McClements	2005	CRC Press
Protein Food Production in Thailand	Paiboon Suthasupa; Viboon Rattanapanone; Sompong Shevasunt	1982	ISEAS Publishing
Protein Functionality in Food Systems	Navam S. Hettiarachchy; Gregory R. Ziegler	1994	Routledge
Protein functionality in food systems /	Hettiarachchy, Navam S.; Ziegler, Gregory R.,	[1994], ©1994.	Marcel Dekker,
Food Protein Chemistry	Joe Regenstein	1984	Academic Press
Adsorbed Layers on Surfaces. Part 1: Adsorption on Surfaces and Surface Diffusion of Adsorbates	(auth.), A. P. Bonzel (eds.)	2001	Springer-Verlag Berlin Heidelberg
Adsorbed Layers on Surfaces. Part 2: Measuring Techniques and Surface Properties Changed by Adsorption	Ch. Wöll (auth.), A. P. Bonzel (eds.)	2002	Springer-Verlag Berlin Heidelberg
Rheology Essentials of Cosmetic and Food Emulsions	Rüdiger Brummer	2006	Springer Berlin Heidelberg
Applied Food Protein Chemistry	Zeynep Ustunol	2014	John Wiley & Sons
Adsorbed Layers on Surfaces. Part 5: Adsorption of molecules on metal, semiconductor and oxide surfaces	K. Christmann (auth.), H.P. Bonzel (eds.)	2006	Springer-Verlag Berlin Heidelberg
Food Emulsions: Principles, Practices, and Techniques, Third Edition	David Julian McClements	2015	Routledge
Food emulsions and foams: interfaces, interactions and stability	Eric Dickinson; E. DICKINSON; J. PATINO	1999	Royal Society of Chemistry, Information Services
Emulsions	F. Horst Müller; Armin Weiss	1978	Steinkopff
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Chapter	Author(s)	Book	Book Authors	Year	Publisher
Adsorbed Protein Layers in Food Emulsions	Eric Dickinson	Emulsions: A Fundamental and Practical Approach	Johan Sjöblom	1992	Springer Netherlands
Computer simulation of aggregation in adsorbed protein layers	M. Stenberg; H. Nygren	Surfactants and Macromolecules: Self-Assembly at Interfaces and in Bulk	H. G. Kilian	1990	Steinkopff
11 Dry Adsorbed Emulsions		Pharmaceutical emulsions and suspensions	Françoise Nielloud; Gilberte Marti-Mestres	2000	Marcel Dekker
31 Adsorbed Layers		Colloids and Interfaces with Surfactants and Polymers: An Introduction	Jim Goodwin	2004	Wiley
Food Emulsions		Encyclopedia of Colloid and Interface Science	Tharwat Tadros	2013	Springer Berlin Heidelberg
Food Emulsions	Y. H. Hui; Frank Sherkat	Handbook of Food Science, Technology, and Engineering - 4 Volume Set	Y. H. Hui; Frank Sherkat	2005	Routledge
food emulsions		Encyclopedic handbook of emulsion technology /	Sjöblom, Johan,		Marcel Dekker
Phase Transitions in Adsorbed Layers	C. Buess-Herman	Trends in Interfacial Electrochemistry	A.F. Silva	1986	Springer Netherlands
Molecular Interactions in Adsorbed Layers	G. Ertl	The Physical Basis for Heterogeneous Catalysis	Edmund Drauglis	1975	Springer US
Structure and functionality of interfacial layers in food emulsions	Julia Maldonado-Valderrama; Teresa del Castillo-Santaella; María José Gálvez-Ruiz; Juan Antonio Holgado-Terriza; Miguel Ángel Cabrerizo-Vílchez	Food Structure and Functionality	Charis Galanakis	2021	Academic Press
Polysaccharides in Food Emulsions	Alistair M. Stephen; Glyn O. Phillips	Food Polysaccharides and Their Applications	Alistair M. Stephen; Glyn O. Phillips	2006	Routledge
Food Emulsions in Practice	David Julian McClements	Food Emulsions: Principles, Practices, and Techniques, Third Edition	David Julian McClements	2015	Routledge
Biopolymers in Food Emulsions	David Julian McClements	Modern Biopolymer Science	Stefan Kasapis; Ian T. Norton and Johan B. Ubbink	2009	Academic Press
Adsorbed Layers, Laser—MBE	Dieter Bäuerle	Laser Processing and Chemistry	Dieter Bäuerle	3rd ed. 2000	Springer Berlin Heidelberg
Adsorbed Layers, Laser–MBE	Dieter Bäuerle	Laser Processing and Chemistry	Dieter Bäuerle	4th ed. 2011	Springer Berlin Heidelberg
Adsorbed Layers, Laser-MBE	Dieter Bäuerle	Laser Processing and Chemistry	Dieter Bäuerle	2nd ed. 1996	Springer Berlin Heidelberg
Protein-Stabilized Emulsions	Eric Dickinson	Water in Foods	Fito; Mulet and McKenna	1994	Pergamon
Properties of Adsorbed Layers in Emulsions Containing a Mixture of Caseinate and Gelatin	ERIC DICKINSON; ANN MURRAY; BRENT S. MURRAY; GEORGE STAINSBY	Food Emulsions and Foams	E. Dickinson	1987	Woodhead Publishing
Food Emulsions: Stability	Dennis R. Heldman; Carmen I. Moraru	Encyclopedia of Agricultural, Food, and Biological Engineering - 2 Volume Set (Print Version)	Jr. Logan; Earl; Dennis R. Heldman; Carmen I. Moraru	2010	Routledge
Engineering food emulsions	H. Schubert; K. Ax	Texture in Food: Semi-Solid Foods	B.M. McKenna	2003	Woodhead Publishing
Chapter	Author(s)	Book	Book Authors	Year	Publisher

Showing 1 to 20 of 100 entries