COLLOIDAL ASPECTS OF BEVERAGES

被引：43

作者：

DICKINSON, E

机构：

[1] Procter Department of Food Science, University of Leeds

来源：

FOOD CHEMISTRY | 1994年 / 51卷 / 04期

关键词：

D O I：

10.1016/0308-8146(94)90184-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Colloidal aspects of beverages are important in relation to product appearance and stability. Attention is directed here towards the physicochemical principles underlying the turbidity of dispersions and the phase separation of polymer solutions. The relevance of these theories to the cloudiness of fruit drinks and the formation of tea cream is described.

引用

页码：343 / 347

页数：5

共 31 条

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