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¶
This reference passed the adversarial substantiation pipeline: it was checked to exist and to support the claim it is attached to. See how references were verified.
Registry ID ref:1b203ad15c18 · see in the full table