Also, within error limits of the experiment for both the 130 W and 195 W power treatments, the increase in sonication time showed an increasing trend for solubility, though the change is insignificant different sonication times. 4 Functional characterization of non-dairy functional beverage emulsion 4.0.1 Sedimentation Sedimentation characteristics of plant milk is regarded as an important functional property among others like viscosity, colour, appearance, turbidity, etc.
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Study on model plant based functional beverage emulsion (non-dairy) using ultrasound - A physicochemical and functional characterization.
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