Food Emulsions and Foams (Rsc Special Publication No 58)
Publisher: Royal Society of Chemistry
Published: April 1987
Language: eng
Format: Hardcover
Number of pages: 298
ISBN-13: 9780851866260
Subjects: Dietetics & nutrition; Food & beverage technology; Chemistry - General; Nutrition; Consumer Health
First sentence: It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces.