This title is a greatly expanded and updated second edition of the original volume published by Elsevier in 1986. New material has been integrated with the orig

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemu

Fluidics, an increasingly examined topic in nanoscience and nanotechnology is often discussed with regard to the handling of fluid flow, material processing, an

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introdu

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in unders