✦ LIBER ✦

Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion

✍ Scribed by Milica Lukic; Ivana Jaksic; Veljko Krstonosic; Ljubica Dokic; Snezana Savic

Book ID: 114843671
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 563 KB
Volume: 44
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.2012.00363.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Aging and Mustard Flour on Rhe

Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion

✍ R. FISCHBACH; J. L. KOKINI 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 244 KB

Effect of Aqueous Phase Composition on t

Effect of Aqueous Phase Composition on the Properties of a Silica-Stabilized W/O Emulsion

✍ B.R Midmore 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 554 KB

A high volume fraction silica stabilized w/o emulsion with small droplet size (Ϸ3 m) has been prepared using a commercially available hydrophobic silica. Addition of hydroxypropyl cellulose to the dispersed aqueous phase was found to improve the monodispersity of the emulsion by suppressing the prod

Effect of Tomato Paste on Rheological Pr

Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions

✍ JOZEF L. KOKINI; ANA RISI CARRILLO 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 397 KB

Effect of κ-carrageenan on rheological p

Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads

✍ Raluca I. Alexa; John S. Mounsey; Brendan T. O'Kennedy; Jean C. Jacquier 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 602 KB

Effect of high-pressure homogenization o

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

✍ Juliane Floury; Anne Desrumaux; Jérémie Lardières 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 233 KB

Changes in the rheological properties of

Changes in the rheological properties of emulsions on aging: II. Viscosity changes in W/O emulsions at rates of shear from 0.133 Sec.−1 to 10.77 Sec.−1

✍ P Sherman 📂 Article 📅 1967 🏛 Elsevier Science 🌐 English ⚖ 695 KB