Food Emulsions and Foams

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Interfacial Tension Continuous Phase Foam Stability Interfacial Film Foam Volume 
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  1. Charley H, Weaver C. Foods: A Scientific Approach, 3rd ed. Upper Saddle River, NJ: Prentice-Hall, 1998.Google Scholar
  2. Walstra P. Dispersed systems—Basic considerations. In: Fennema O, ed. Food Chemistry, 3rd ed. New York: Marcel Decker, 1996.Google Scholar
  3. McWilliams M. Foods: Experimental Perspectives, 4th ed. Upper Saddle River, NJ: Prentice-Hall, 2001.Google Scholar
  4. Setser CS. Water and food dispersions. In: Bowers J, ed. Food Theory and Applications, 2nd ed. NewYork: Macmillan, 1992, pp. 7–68.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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