To improve its shelf-life, milk undergoes a homogenization process. This process produces fat globules of a uniform, small size. During the homogenization process the size range of the fat globules is ...

The preservation and stability of rice milk products are critical for their commercialization. This study focuses on the effects of homogenization and pasteurization on the stability and microbial ...

Homogenization is the name given to any of the processes used to make a mixture of two mutually non-soluble liquids the same throughout. To achieve this, one of the liquids is altered to a state ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

Homogenization is vital in many industrial processes, including food, cosmetics, and pharmaceuticals. High-pressure homogenization and sonication are two widely used homogenization techniques. However ...