Oral Processing and Consumer Perception
Oral Processing and Consumer Perception
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口腔加工和消费者认知
DOI：
10.1039/9781839160622-00230
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Zaeim D
中科院分区：
文献类型：
--
作者：
Zaeim D
乳液是分散在不混溶的连续相中的一个相（通常为油或水）的液滴的胶体分散体。1在食品中，乳剂用于各种目的，为产品提供质地，味道和香味1，2-例如，牛奶中的脂肪滴提供质地感知，如奶油感。3在某些饮料中，乳化的柑橘油提供水果味道和香气，4不溶于连续乳液相的化合物。通常使用高剪切混合或均质化将一相破碎成小液滴并将其分散到连续相中。5在纯油和水的情况下，分散的液滴迅速重新聚结并分离成组分油相和水相。因此，需要添加乳化剂以成功地产生和稳定乳液。乳化剂是两亲性分子，如表面活性剂，或一些聚合物，如蛋白质，它们具有亲水和疏水区域，因此它们倾向于与
Emulsions are colloidal dispersions of droplets of one phase, normally oil or water, dispersed in an immiscible continuous phase. 1 In foods, emulsions serve a variety of purposes to provide texture, taste and aroma to a product 1, 2–for example, the fat droplets in milk provide texture perceptions such as creaminess. 3 In some beverages, emulsified citrus oils provide a fruit taste and aroma, 4 compounds that are not soluble in the continuous emulsion phase.Emulsion droplets are normally dispersed using high-shear mixing or homogenization to break one phase up into small droplets and disperse them into the continuous phase. 5 In the case of pure oil and water, the dispersed droplets quickly re-coalesce and separate into the component oil and water phases. The addition of an emulsifier is therefore required to successfully create and stabilize an emulsion. Emulsifiers are amphiphilic molecules such as surfactants, or some polymers like proteins, which have both hydrophilic and hydrophobic regions, so they tend to associate with