This book will review old and new methods to study emulsion stability and structure‎.‎ Examples of emulsion‎-based foods include ice cream‎,‎ yoghurt‎,‎ and mayonnaise‎.‎ The physicochemical properties of emulsions play an important role in food systems‎,‎ as they directly contribute to the texture‎,‎ sensory and nutritional properties of foods‎.‎ One of the main properties is stability‎,‎ which refers to the ability of an emulsion to resist physical changes over time‎.‎ The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism‎(‎s‎)‎ responsible for the changes‎.‎ In practice‎,‎ two or more of these mechanisms may operate in concert‎.‎ It is therefore important for food scientists to identify the relative importance of each mechanism‎,‎ the relationship between them‎,‎ and the factors that influence them‎,‎ so that effective means of controlling the stability and physicochemical properties of emulsions can be established‎.‎ Several techniq‎.‎‎.‎‎.‎