Plant-based milk alternatives differ from cow's milk in terms of taste and mouthfeel, among other things due to the state of aggregation of the triglycerides they contain. While milk contains crystalline and semi-crystalline fat droplets, these are usually liquid in plant-based alternatives, which influences the friction behavior as a representative value for the mouthfeel.

The aim of the bachelor's thesis is to independently investigate how storage affects model emulsions whose triglycerides differ in terms of their physical state. To do this, the emulsions are characterized using polarization microscopy, oral tribology and dynamic differential calorimetry.

If interested just contact philipp.schochat∂kit.edu.