Food structure development in emulsion systems

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Standard

Food structure development in emulsion systems. / Tripodi, Ernesto; Lazidis, Aris; Norton, Ian T.; Spyropoulos, Fotis.

Handbook of Food Structure Development. ed. / Fotis Spyropoulos; Aris Lazidis; Ian T. Norton. 18. ed. Royal Society of Chemistry, 2019. p. 59-92 (Food Chemistry, Function and Analysis; Vol. 2020-January, No. 18).

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Harvard

Tripodi, E, Lazidis, A, Norton, IT & Spyropoulos, F 2019, Food structure development in emulsion systems. in F Spyropoulos, A Lazidis & IT Norton (eds), Handbook of Food Structure Development. 18 edn, Food Chemistry, Function and Analysis, no. 18, vol. 2020-January, Royal Society of Chemistry, pp. 59-92. https://doi.org/10.1039/9781788016155-00059

APA

Tripodi, E., Lazidis, A., Norton, I. T., & Spyropoulos, F. (2019). Food structure development in emulsion systems. In F. Spyropoulos, A. Lazidis, & I. T. Norton (Eds.), Handbook of Food Structure Development (18 ed., pp. 59-92). (Food Chemistry, Function and Analysis; Vol. 2020-January, No. 18). Royal Society of Chemistry. https://doi.org/10.1039/9781788016155-00059

Vancouver

Tripodi E, Lazidis A, Norton IT, Spyropoulos F. Food structure development in emulsion systems. In Spyropoulos F, Lazidis A, Norton IT, editors, Handbook of Food Structure Development. 18 ed. Royal Society of Chemistry. 2019. p. 59-92. (Food Chemistry, Function and Analysis; 18). https://doi.org/10.1039/9781788016155-00059

Author

Tripodi, Ernesto ; Lazidis, Aris ; Norton, Ian T. ; Spyropoulos, Fotis. / Food structure development in emulsion systems. Handbook of Food Structure Development. editor / Fotis Spyropoulos ; Aris Lazidis ; Ian T. Norton. 18. ed. Royal Society of Chemistry, 2019. pp. 59-92 (Food Chemistry, Function and Analysis; 18).

Bibtex

@inbook{9ef5df4f6e624fc2ae4477e0a59feb40,
title = "Food structure development in emulsion systems",
abstract = "A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).",
author = "Ernesto Tripodi and Aris Lazidis and Norton, {Ian T.} and Fotis Spyropoulos",
year = "2019",
month = oct,
day = "31",
doi = "10.1039/9781788016155-00059",
language = "English",
isbn = "978-1-78801-216-4",
series = "Food Chemistry, Function and Analysis",
publisher = "Royal Society of Chemistry",
number = "18",
pages = "59--92",
editor = "Fotis Spyropoulos and Aris Lazidis and Norton, {Ian T.}",
booktitle = "Handbook of Food Structure Development",
address = "United Kingdom",
edition = "18",

}

RIS

TY - CHAP

T1 - Food structure development in emulsion systems

AU - Tripodi, Ernesto

AU - Lazidis, Aris

AU - Norton, Ian T.

AU - Spyropoulos, Fotis

PY - 2019/10/31

Y1 - 2019/10/31

N2 - A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).

AB - A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).

UR - http://www.scopus.com/inward/record.url?scp=85075159110&partnerID=8YFLogxK

U2 - 10.1039/9781788016155-00059

DO - 10.1039/9781788016155-00059

M3 - Chapter

AN - SCOPUS:85075159110

SN - 978-1-78801-216-4

T3 - Food Chemistry, Function and Analysis

SP - 59

EP - 92

BT - Handbook of Food Structure Development

A2 - Spyropoulos, Fotis

A2 - Lazidis, Aris

A2 - Norton, Ian T.

PB - Royal Society of Chemistry

ER -