Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

@article{Mcclements2007CriticalRO,
  title={Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability},
  author={David Julian Mcclements},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2007},
  volume={47},
  pages={611 - 649}
}
  • D. Mcclements
  • Published 27 September 2007
  • Computer Science, Medicine
  • Critical Reviews in Food Science and Nutrition
The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are… Expand
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