Coverart for item
The Resource 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

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

Label
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
Title
Microemulsions and emulsions in foods
Title remainder
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
Statement of responsibility
Magda El-Nokaly, editor, Donald Cornell, editor
Contributor
Subject
Genre
Language
eng
Member of
Action
digitized
Cataloging source
MUU
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP156.E6
LC item number
M513 1991
Literary form
non fiction
NAL call number
QD1.A45
NAL item number
no.448
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1945-
  • 1931-
  • 1990 :
http://library.link/vocab/relatedWorkOrContributorName
  • El-Nokaly, Magda A.
  • Cornell, Donald
  • American Chemical Society
  • American Chemical Society
Series statement
ACS symposium series
Series volume
448
http://library.link/vocab/subjectName
  • Emulsions
  • Food
  • TECHNOLOGY & ENGINEERING
  • Emulsions
  • Food
  • Émulsions
  • Aliments
  • Microémulsions
  • Emulsion
  • Lebensmittel
  • Mikroemulsion
Label
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
Instantiates
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 8, 2009)
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
436154831
Extent
1 online resource (x, 268 pages)
Form of item
online
Isbn
9780841213043
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)436154831
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Label
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
Publication
Note
Title from PDF title page (ACS publications, viewed Sept 8, 2009)
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
436154831
Extent
1 online resource (x, 268 pages)
Form of item
online
Isbn
9780841213043
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)436154831
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

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