Index page for: Food Emulsions: Principles, Practices, and Techniques, Second Edition

Table of Contents Context and backgroundEmulsion science in the food industryGeneral characteristics of food emulsionsEmulsion propertiesHierarchy of emulsion propertiesUnderstanding food emulsion propertiesMolecular characteristicsIntroductionForces of natureOrigin and nature of molecular interactionsOverall intermolecular pair potentialMolecular structure and organization is determined by a balance of interaction energies and entropy effectThermodynamics of mixing Molecular conformationCompound interactions Computer modeling of liquid propertiesMeasurement of molecular characteristicsColloidal interactions IntroductionColloidal interactions and droplet aggregation Van der Waals interactionsElectrostatic interactions Steric interactions Depletion interactions Hydrophobic interactions Hydration interactions Thermal fluctuation interactions Nonequilibrium effectsTotal interaction potentialMeasurement of colloidal interactionsPrediction of colloidal interactions in food emulsionsEmulsion ingredientsIntroductionFats and oilsWaterEmulsifiersTexture modifiersOther food additivesFactors influencing ingredient selection Interfacial properties and their characterizationIntroductionGeneral characteristics of interfacesAdsorption of solutes to interfacesElectrical characteristics of interfacesInterfacial composition and its characterizationInterfacial structureInterfacial rheologyPractical implications of interfacial phenomenaEmulsions formation Introduction Overview of homogenizationFlow profiles in homogenizersPhysical principles of emulsion formationHomogenization devicesFactors that influence droplet sizeDemulsificationFuture developmentsEmulsion stability IntroductionRheological properties of materialsMeasurement of rheological propertiesRheological properties of emulsionsComputer simulation of emulsion rheologyMajor factors influencing emulsion rheology Future trendsEmulsion flavorIntroduction Flavor partitioning Flavor release Emulsion mouthfeelMeasurement of emulsion flavor Overview of factors influencing emulsion flavorConcluding remarks and future directionsAppearance IntroductionGeneral aspects of optical properties of materials Mathematical modeling of emulsion color Measurement of emulsion color Major factors influencing emulsion color Concluding remarks and future directionsCharacterization of emulsion propertiesIntroductionTesting emulsifier effectivenessMicrostructure and droplet size distribution Disperse phase volume fractionDroplet crystallinity Droplet charge Droplet interactions Food emulsions in practiceIntroductionMilk and cream Beverage emulsions DressingsReferencesIndex