Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions
The rheological properties and sedimentation phenomena in fruit purees are of particular importance for the food industry and product acceptance by consumers. The aim of this study was to correlate the phase separation with the underlying mechanisms. First, the influence of soluble solids content an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | ChemEngineering |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2305-7084/8/6/119 |
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