Continuing the mission of the first two editions, this third edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability and texture of many common emulsion-based foods. With two new chapters, this edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. The new chapters cover the behavior of food emulsions within the gastrointestinal tract after ingestion and the application of emulsion-based delivery systems.
Continuing the mission of the first two editions, this third edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability and texture of many common emulsion-based foods. With two new chapters, this edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. The new chapters cover the behavior of food emulsions within the gastrointestinal tract after ingestion and the application of emulsion-based delivery systems.
David Julian McClements is a professor in the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, particularly the development of food-based structured delivery systems for bioactive components. Dr. McClements received his Ph.D. in Food Science (1989) from the University of Leeds. He then did post-doctoral research at the University of Leeds, University of California, Davis, and University College Cork. His research has been funded by grants from the U. S. Department of Agriculture, National Aeronautics and Space Administration (NASA), National Science Foundation, U.S. Department of Commerce, and the food industry. He is a member of the editorial boards of a number of journals, and has organized workshops, symposia, and conferences in the fields of food colloids, food emulsions, and delivery systems.
