TURBISCAN - Dispersion Stability Analysis Applications
 Development and control of beverage emulsions
 Stability of various beverage emulsions
 Study of yoghurt formation
 Effect of fat content and homogenization on milk creaming
 Effect of temperature on Beer
 Use of the Turbiscan for measuring foam stability properties of food ingredients
 Formulation of a chocolate milk
 Stability of whipped egg
 Study of the making of sponge cake
 Evaluation of new weighting agent to stabilize beverage emulsions
 Method to estimate reconstitution of food powder in liquid
 Evaluation of plant proteins efficiency as emulsifiers in food
 Protein denaturation monitored with non invasive static-multiple light scattering
 Effect of tempering on the stability of chocolate ganache
 Rehydration kinetics and stability of milk powder
 Non-invasive evaluation of protein efficiency for wine clarification
 Foam Stability Properties of Food Ingredients
 Rehydration kinetics and stability of milk powder
 Method to estimate reconstitution of food powder in liquid
 Quick and accurate method to study demulsification
 Design of encapsulation of coagulants in W/O emulsions for tofu
 Evaluation of plant proteins efficiency as emulsifiers in food
 Precise Shelf Life Determination of THC-Infused Beverages
 Stability of chocolate milk containing different stabilizers
 Characterizing Beer stability with the Turbiscan
 Food powder reconstitution Online rehydration study
 Polymer solubilization monitoring for better product stability
 Food emulsion - plant protein emulsifying and stabilization properties
 A new method to evaluate food powder reconstitution in liquid
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우) 12982    경기도 하남시 하남대로 947 하남테크노밸리 U1 센터 B동 1417호   T: 031.5180.3483   F: 031.5180.3484    분산안정성 분석기 | 유화안정성 분석 | TURBISCAN