𝔖 Bobbio Scriptorium
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Creaming and rheology of emulsions containing polysaccharide and non-ionic or anionic surfactants

✍ Scribed by Eric Dickinson; Michael I. Goller; David J. Wedlock

Book ID
103966893
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
637 KB
Volume
75
Category
Article
ISSN
0927-7757

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Creaming and Rheology of Oil-in-Water Em
Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate
✍ Eric Dickinson; Christos Ritzoulis πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 98 KB

The creaming and rheology of fine n-tetradecane oil-in-water emulsions at pH 6.8 containing the commercial protein sodium caseinate and the ionic surfactant sodium dodecyl sulfate (SDS) have been studied, and an overview diagram relating surfactant composition and creaming stability has been constru