Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to understand and control appearance, stability, and texture of many common and important emulsion-based foods. This new edition updates all chapters and presents new material on recent advances in the understanding of the origin and nature of colloidal interactions between emulsion droplets. It expands coverage of emulsion flavor and appearance and new methods of characterizing interfacial properties and advances in the understanding of the adsorption and structure of surfactants and emulsifiers at interfaces.