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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Ostwald ripening
Cause: Size-dependent solubility differences in polydisperse emulsions
Fix: Use monodisperse droplets or add ripening inhibitors like highly hydrophobic oils
Protein aggregation
Cause: Over-denaturation during whipping or thermal processing
Fix: Optimize pH (5.5-6.5 for whey proteins) and use controlled shear mixing