Research from University of Birmingham Has Provided New Information about Food Engineering

摘要

2011 MAY 18 - (VerticalNews.com) -- "A new reflectance technique has beenrndeveloped to measure the droplet size evolution during the process of emulsification in realtime.rnThis has been used to investigate the dynamic behaviour of 50% oil-in-water emulsions,"rnscientists in Birmingham, United Kingdom report.