2. Gelation and Emulsion: Principles

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Ana Paola Zogbi and
  2. Walter Onofre Benejam

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch2

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Zogbi, A. P. and Benejam, W. O. (2010) Gelation and Emulsion: Principles, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch2

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Faculty of Agricultural Sciences, Universidad Católica de Córdoba, Córdoba, Argentina

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • gelation and emulsion: principles;
  • two types of gels in food - thermally reversible gels, nonreversible gels;
  • factors affecting gelation - temperature, pH, and salts

Summary

This chapter contains sections titled:

  • Gelation

  • Emulsification

  • References