Production, stability and application of micro- and nanoemulsion in food production and the food processing industry
Emulsions are showing rising application in food processing industries because of their unique physicochemical and functional properties. There are wider ranges of food products where emulsions are used to encapsulate, deliver, and protect food components such as oil-soluble flavors, vitamins, color...
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52807/1/Production%2C%20stability%20and%20application%20of%20micro-%20and%20nanoemulsion%20in%20food%20production%20and%20the%20food%20processing%20industry.pdf http://psasir.upm.edu.my/id/eprint/52807/ https://www.sciencedirect.com/science/article/pii/B978012804306600012X |
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