Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. The

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, t

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about