Turbidity in oil-in-water-emulsions — Key factors and visual perception
详细信息 查看全文
- 作者：C. Linke ; christina.linke@tu-berlin.de" class="auth_mail" title="E-mail the corresponding author ; S. Drusch
- 关键词：Beverages ; Sensory perception ; Turbidity
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P1
- 页码：202-210
- 全文大小：467 K
文摘
- •
Turbidity in emulsions can be maximized by tuning the particle size distribution of the oil phase
- •
Modifying the refractive index of the oil phase can increase turbidity up to 30%
- •
Evaluation of the human visual perception of turbidity demonstrates that the sensitivity differs with turbidity level