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. 2020 Apr 3;9(4):421. doi: 10.3390/foods9040421

Figure 3.

Figure 3

The shear viscosity of plant-based milks depends on the concentration of particles they contain, such as oil bodies or fat droplets. The viscosity may also be increased by adding thickening agents. The theoretical predictions were made by the author using effective medium theory for oil droplets suspended in water.