Unlock Exclusive Discounts & Flash Sales! Click Here to Join the Deals on Every Wednesday!
Food emulsions offer another ideal opportunity for the use of DWS. They are highly turbid and in some cases also exhibit gelation or phase separation. The main area of study by DWS has been the behaviour of protein-stabilized emulsions in the presence of biopolymers. Depending on circumstances, these materials can either bind to the emulsion droplets or provoke depletion flocculation and phase separation effects.