ABSTRACT
Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
TABLE OF CONTENTS
part |2 pages
SECTION I Emulsion Fundamentals
part |2 pages
SECTION II High-Energy Processes
part |2 pages
SECTION III Low-Energy Processes