Food Emulsions : Principles, Practices, and Techniques, Third Edition : CRC Press : 9781498726689 : 1498726682 : 04 Sep 2015 : Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same. See What's New in the Third Edition: New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of EmulsionsAll chapters have been revised and updated, including new methods of fabricating and characterizing emulsionsNew figures have been included, and previous ones have been redra