Chapter 1. Emulsions

  1. Professor Peter Belton
  1. John N. Coupland

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995792.ch1

The Chemical Physics of Food

The Chemical Physics of Food

How to Cite

Coupland, J. N. (2007) Emulsions, in The Chemical Physics of Food (ed P. Belton), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470995792.ch1

Editor Information

  1. Head of Chemistry, School of Chemical Sciences and Pharmacy, University of East Anglia, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 FEB 2007

ISBN Information

Print ISBN: 9781405121279

Online ISBN: 9780470995792

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Keywords:

  • emulsions;
  • interdroplet potentials;
  • Van der Waals forces;
  • creaming;
  • flocculation

Summary

This chapter contains sections titled:

  • Introduction

  • Emulsion structure

  • Emulsion dynamics

  • Emulsion functionality