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Aroma ()
Wine Analogy
Like the fine emulsion in a well-aged Burgundy's mouthfeel
Coffee Analogy
Similar to the colloidal stability of espresso crema
Perfume Analogy
Resembles the micro-emulsification of citrus top notes in colognes
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Emulsifying salt — silken cheese sauces, modernist applications
Thickener and stabilizer for sauces, dressings, gluten-free baking
Emulsifier for foams, airs, and stable emulsions
The magnum opus of culinary science — 2,438 pages of technique
Ultimate bread science — 5 volumes, 2,642 pages of bread technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Emulsifying salt — silken cheese sauces, modernist applications
Thickener and stabilizer for sauces, dressings, gluten-free baking
Emulsifier for foams, airs, and stable emulsions
The magnum opus of culinary science — 2,438 pages of technique
Ultimate bread science — 5 volumes, 2,642 pages of bread technique
“Nanoemulsions were then formed by ultra-sonication. The effects of three levels of active ingredient, solvent, co-solvent, surfactant, sonication time and sonication cycle and power were performed by Minitab software to design the experiment.”
nanoemulsions → formed by → ultrasound emulsification
“In this study, we firstly achieved a one-pot ultrasound emulsification strategy (alternative heating-homogenization) to prepare phytosterol structured thermosensitive algae oil-in-water nanoemulsion stabilized by quillaja saponin.”
one-pot ultrasound emulsification strategy → prepares → phytosterol structured thermosensitive algae oil-in-water nanoemulsion