| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375971 | Food Hydrocolloids | 2005 | 8 Pages |
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
Monique H. Vingerhoeds, Theo B.J. Blijdenstein, Franklin D. Zoet, George A. van Aken,