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

part |2 pages

SECTION I Emulsion Fundamentals

chapter 1|30 pages

Scales and Forces in Emulsification

chapter 2|18 pages

Emulsion Formation and Instability

chapter 3|50 pages

Formulation of Emulsions

chapter 4|22 pages

Particle-stabilized Emulsions

part |2 pages

SECTION II High-Energy Processes

chapter 6|20 pages

High-pressure Homogenizer Design

chapter 8|12 pages

Rotor–stator Devices