Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy Milk

Emulsions are dispersions consisting of two or more largely immiscible liquids. In order to produce emulsions, the dispersed phase should be distributed in nely divided droplets through the continuous phase, but surface activity of molecules should also be at the interface of the droplet to prevent instantaneous coalescence (Floury et al. 2000).