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.