Publication | Closed Access

Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions

Food ChemistryFood ColloidEngineeringOptical PropertiesPlant-based FoodsAgricultural EconomicsFood EngineeringModel Oil-in-water EmulsionsFood TechnologyFood SafetyEmulsionHealth Sciences