Multiple Emulsion: Technology and ApplicationsAuthor: A. Aserin
Publisher: Wiley Publishing, Inc.
Publish date: November 2007
This book helps to fill a void in the literature, as there is currently no single book on the subject of multiple emulsions. Multiple emulsions have been known for many years, but are not widely used in some industries because of a poor understanding of their stability and properties. This book addresses this problem, which stands to have great potential for use in the food, agricultural, pharmaceutical, and nutraceutical industries. It covers the fundamentals of multiple emulsions, including definition and properties; critical aspects of multiple emulsions and their limiting characteristic and stability; and an in-depth discussion on thermodynamic principles within each chapter.