Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theo...

Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, ...

Lipid science and technology has grown exponentially since the turn of the millennium. The replac...

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modif...

The first book on nanostructures in foods presented for students in chemistry, physics and food s...

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on h...

Lipid science and technology has grown exponentially since the turn of the millennium. The replac...

This work identifies four potential food and pharmaceutical applications of edible oil organogels...

Texture profile analysis, small deformation rheology, and a back extrusion technique were utilize...

Fats and oils are multi-component systems. To understand their functionality, combinations of phy...

Heat resistant chocolate was developed by adding ethylcellulose (EC) solubilized in ethanol to mo...

Lipid science and technology has grown exponentially since the turn of the millennium. The replac...