Nanoemulsions in Food Technology: Development, Characterization, and Applications

Bys: Ahmad, Javed and Nollet, Leo M. L.

This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.

• Format: Paperback
• Language: English
• ISBN: 1032104422
• ISBN13: 9781032104423
• Release Date: October 2024
• Publisher: CRC Press
• Length: 308 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.7" x 7.0" x 10.0"