✦ LIBER ✦

Emulsions — creaming phenomena

✍ Scribed by Margaret M Robins

Book ID: 104394626
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 832 KB
Volume: 5
Category: Article
ISSN: 1359-0294
DOI: 10.1016/s1359-0294(00)00065-0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Emulsions—creaming and rheology

✍ Margaret M Robins; Andrew D Watson; Peter J Wilde 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 122 KB

Emulsions remain of key interest to major sectors of the food industry. Recent advances include the development of novel scaling approaches to modelling of rheology, and the use of new characterisation techniques such as high frequency compressive oscillation, diffusing wave spectroscopy and magneti

Creaming and flocculation in emulsions c

Creaming and flocculation in emulsions containing polysaccharide

✍ Yunhong Cao; Eric Dickinson; David J. Wedlock 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 686 KB

FUNCTIONAL CHARACTERIZATION OF PROTEIN S

FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY

✍ E. TORNBERG 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

Creaming of concentrated oil-in-water em

Creaming of concentrated oil-in-water emulsions containing xanthan

✍ Eric Dickinson; Jianguo Ma; Malcolm J.W. Povey 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 770 KB

Incipient agglomerate-creaming in silico

Incipient agglomerate-creaming in silicone emulsions: Prediction and detection

✍ Meyer R Rosen 📂 Article 📅 1971 🏛 Elsevier Science 🌐 English ⚖ 155 KB

Creaming of phosphatide stabilized fat e

Creaming of phosphatide stabilized fat emulsions by electrolyte solutions

✍ M. S. Gray; W. S. Singleton 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 357 KB