Emulsions are mixtures of fluids that are immiscible. Usually one fluid is present as small droplets in another phase. There are emulsions of oil in water, called oil-inwater emulsions (abbreviated as O/W), but also emulsions of water in oil (W/O). The droplet phase is called the dispersed phase, the surrounding phase the continuous phase. Emulsions are important in a great diversity of products.
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© 2008 Springer Science+Business Media, LLC
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Boom, R.M. (2008). Emulsions: Principles and Preparation. In: Aguilera, J.M., Lillford, P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_15
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DOI: https://doi.org/10.1007/978-0-387-71947-4_15
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