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Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen

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Nanotechnology in Agriculture and Food Science

Monique A. V. Axelos, Marcel Van de Voorde

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Handbook of Drying for Dairy Products

C. Anandharamakrishnan

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Glass Transition and Phase Transitions in Food and Biological Materials

Jasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos

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Food Texture Design and Optimization

Yadunandan Lal Dar, Joseph M. Light

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Evolutionary Algorithms for Food Science and Technology

Evelyne Lutton, Nathalie Perrot, Alberto Tonda
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