Food chemistryEmulsionsWaterKineticsOilsImage Processing
Quantification of oil/water emulsion stability kinetics using image analysis: ImageScan method.
Luis Condezo-Hoyos, Sebastián Lama-Quispe, Zahid Apaza-Medrano, Paola Cortes-Avendaño
Published: 202610.1016/j.foodchem.2025.147094
Abstract
The objective of this study was to develop and validate a kinetic and cost-effective image-based method (ImageScan), for the quantitative assessment of oil-in-water (O/W) emulsion stability. O/W emulsions were prepared using commercial emulsifiers, a…
Preview only. Read the full abstract at the source