Analytical Techniques for Studying the Physical Properties of Lipid Emulsions [electronic resource] /
Herrera, Maria Lidia.author.
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions.
Description based upon print version of record.
Includes bibliographical references and index.
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.
Food—Biotechnology.
Lipids.
Biochemical engineering.
Food Science.
Lipidology.
Biochemical Engineering.