Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long...

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Hlavní autoři:	Alice Vilela, Fernanda Cosme, Teresa Pinto
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2018-03-01
Edice:	Beverages
Témata:	colloids cream liqueurs soft drinks milk-coffee beverages functional beverages bottled water fruit drinks sparkling wine beer
On-line přístup:	http://www.mdpi.com/2306-5710/4/2/25
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