Question Statement:
High pressure homogenization of food emulsions reduces fat globule size primarily due to:
Options:
- (A) Intense shear stress, cavitation, and turbulent micro-eddies in the homogenization valve
- (B) Thermal denaturation of whey proteins
- (C) Centrifugal sedimentation of fat molecules
- (D) Osmotic pressure gradient between dispersed and continuous phases