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Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

✍ Scribed by Kyoko NAKAYA; Tomoko KOHATA; Nobushige DOISAKI; Hideki USHIO; Toshiaki OHSHIMA

Book ID
108990541
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
122 KB
Volume
72
Category
Article
ISSN
0919-9268

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## Abstract The solidification or crystallization characteristics of water‐in‐oil (w/o) emulsion drops generated from the capillary in stagnant coolant, here pure water, was investigated. The emulsions were prepared at different energy inputs by using a rotor stator and then pumped through a single