Dispersions

Abstract

A central theme to this book has been the formation of multiple phases within foods. We have seen how mismatched intermolecular interactions can lead to phase separation (Chaps. 4 and 7), how the properties of phase separated systems depend on the interface (Chap. 5), and even considered crystallization as an example of phase separation (Chap. 6). In this chapter the focus is on the properties of dispersions.