Food Emulsions¶
McClements, D. J. (2015). Food Emulsions: Principles, Practices, and Techniques. CRC Press.
Cited by¶
1 citation across 1 artifact.
Each citation links to the sentence it supports in the citing article.
Mechanisms¶
- Controlled Coalescence and Settling
- It reduces the barriers that keep a dispersion fine — thinning the films between droplets so they coalesce, and giving buoyancy or gravity time and quiet to stratify the merged phase.
This sourceExplains that thinning and rupture of the intervening film permit droplets to coalesce by overcoming barriers that keep them apart.
- It reduces the barriers that keep a dispersion fine — thinning the films between droplets so they coalesce, and giving buoyancy or gravity time and quiet to stratify the merged phase.
Verification¶
Does it exist? Confirmed. This work's DOI resolves to a registered record, which fixes its identity. That is all it fixes.
Does it back the claim? Not recorded. The single citation of this work carries no recorded support check.
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Registry ID ref:1b203ad15c18 · see in the full table