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  • Emulsions and Emulsion Stabilityby Johan Sjoblom

    Taylor and Francis 2012; US$ 184.95

    Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The book explains... more...

  • Food Emulsionsby Stig Friberg; Kare Larsson; Johan Sjoblom

    Taylor and Francis 2003; US$ 294.00

    Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the... more...

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