Homogenization is crucial in soy milk manufacturing, improving its taste and stability. This process involves exposing the liquid to intense shearing and breaking down large fat globules and protein ...

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 ...

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 ...

Homogenization is an essential step in several industrial processes, such as pharmaceuticals, food, and cosmetics. Two common homogenization methods are high-pressure homogenization (HPH) and ...