Liha töötlemine
droplets into larger ones; coalescence, which finely dispersed emulsions are more sensitive
is the process in which two droplets combine to flocculation and Ostwald ripening
to form a single droplet; and flocculation, (McClements 1999).
which is the aggregation of droplets due to The bulk physicochemical and organolep-
collisions. The droplet size is the key param- tic properties of emulsions depend on molec-
146 Chapter 7
ular and colloidal interactions, which govern typical sensory properties such as appear-
whether emulsion droplets aggregate or ance, texture, flavor, or noise. Finely com-
remain as separate entities (McClements minuted products are defined by their smooth
1999). These interactions affect protein func- surface
annaabi.ee 
