Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #354647

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Getting immersed in emulsions

Author
item Mchugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 4/16/2018
Publication Date: 5/1/2018
Citation: McHugh, T.H. 2018. Getting immersed in emulsions. Food Technology. 72(5):83-85.

Interpretive Summary: This month's Food Processing column will focus on the popular topic of food emulsions. The column will highlight their importance in foods as well as describe the basic science behind their formation. Emphasis will be placed on processing technologies used to manufacture food emulsions.

Technical Abstract: This month's Food Processing column will focus on the popular topic of food emulsions. The column will highlight their importance in foods as well as describe the basic science behind their formation. Emphasis will be placed on processing technologies used to manufacture food emulsions.