Critical Review of Techniques for Food Emulsion Characterization

Critical Review of Techniques for Food Emulsion Characterization

Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to de...

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Detaylı Bibliyografya
Asıl Yazarlar: Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław M. Kasprzak
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2024-01-01
Seri Bilgileri:Applied Sciences
Konular:
food analysis
analytical techniques
droplet size
microstructure
stability
rheology
Online Erişim:https://www.mdpi.com/2076-3417/14/3/1069

Internet

https://www.mdpi.com/2076-3417/14/3/1069

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