Author: P. Walstra

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses o …

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated syste …

Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundr …