Food emulsifiers and their applications
Éditeur :
Springer Nature Switzerland AG
ISBN :
9783030291853
Date de publication :
20 nov. 2019
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases.