Article ID Journal Published Year Pages File Type
10375971 Food Hydrocolloids 2005 8 Pages PDF
Abstract
The observed aggregation is expected to have implications for understanding sensory properties of emulsions. The viscosities of emulsions measured in vitro in the absence of saliva may deviate from the in vivo viscosities relevant for sensory perception, especially in case of liquid emulsions in which the droplets are not flocculated, such as milk.
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Authors
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