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" Microemulsions and emulsions in foods : "
Magda El-Nokaly, editor, Donald Cornell, editor.
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BL
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| Record Number
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599367
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b428586
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| Title & Author
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Microemulsions and emulsions in foods : : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 199th National Meeting of the American Chemical Society, Boston, Massachusetts, April 22-27, 1990 /\ Magda El-Nokaly, editor, Donald Cornell, editor.
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| Publication Statement
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Washington, DC :: American Chemical Society,, 1991.
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| Series Statement
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ACS symposium series ;; 448
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x, 268 pages :: illustrations ;; 24 cm.
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| ISBN
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084121896X (alk. paper)
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: 9780841218963 (alk. paper)
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Contents
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Food emulsions : an introduction / Paul Becher -- Surfactant association structures, microemulsions, and emulsions in foods : an overview / Stig E. Friberg and Ibrahim Kayali -- Solubilization of water and water-soluble compounds in triglycerides / Magda El-Nokaly, George Hiler, Sr., and Joseph McGrady -- Emulsions of reversed micellar phases and aqueous dispersions of cubic phases of lipids : some food aspects / K. Larsson -- Preparation of 2-monoglycerides / Adam W. Mazur, George D. Hiler, II, and Magda El-Nokaly -- Dioctyl sodium sulfosuccinate-sorbitan monolaurate microemulsions / D.W. Osborne, C.V. Pesheck, and R.J. Chipman -- Sucrose esters as emulsion stabilizers / Thelma M. Herrington, Brian R. Midmore, and Sarabjit S. Sahi -- Liposarcosine-based polymerizable and polymeric surfactants / Bernard Gallot -- Competitive adsorption and protein-surfactant interactions in oil-in-water emulsions / Eric Dickinson -- Protein-glyceride interaction : influence on emulsion properties / A. Martinez-Mendoza and P. Sherman -- Thermodynamics of interfacial films in food emulsions / N. Krog -- Function of [alpha]-tending emulsifiers and proteins in whippable emulsions / J.M.M. Westerbeek and A. Prins -- Evaluation of stabilizers for synthetic vesicles and milk fat globules under drying stress / Kevin D. Whitburn and C. Patrick Dunne -- Interaction of proteins with sucrose esters / Shio Makino and Ryuichi Moriyama -- Importance of hydrophobicity of proteins in food emulsions / E. Li-Chan and S. Nakai -- Excellent emulsifying properties of protein-dextran conjugates / Akio Kato and Kunihiko Kobayashi -- Effect of polysaccharide on flocculation and creaming in oil-in-water emulsions / Margaret M. Robins -- Effects of electrolyte on stability of concentrated toluene in water miniemulsions : an electroacoustic study / Richard J. Goetz and Mohamed S. El-Aasser.
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| Subject
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Emulsions, Congresses.
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| Subject
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Food, Congresses.
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| LC Classification
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TP156.E6M513 1991
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El-Nokaly, Magda A.,1945-
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Cornell, Donald,1931-
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American Chemical Society., Division of Agricultural and Food Chemistry.
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American Chemical Society., Meeting(199th :1990 :, Boston, Mass.)
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