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What is Understanding Food Dispersions and Emulsions about?
This document describes different types of food dispersions, including emulsions, foams, and gels. It explains the concepts of dispersed phase and continuous phase. It then analyzes several common foods from the perspective of their dispersed system, such as candies (solid-solid), butter (liquid-solid that forms emulsions), bread (gas-solid that forms solid foam), skim milk (solid-liquid that forms sols), and mayonnaise (liqu...
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- ScribdTranslations
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- EN