A systematic study of the effects of volume fraction increment on the optical properties, the structure, and the dynamics of the casein micelles and fat droplets in milk was performed using diffusing wave spectroscopy. Four types of milk were investigated, NIDO full fat milk, fat-free milk, whey and
β¦ LIBER β¦
Dynamical properties of hard-sphere suspensions
β Scribed by Leegwater, Jan; Szamel, Grzegorz
- Book ID
- 111896856
- Publisher
- The American Physical Society
- Year
- 1992
- Tongue
- English
- Weight
- 561 KB
- Volume
- 46
- Category
- Article
- ISSN
- 1050-2947
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