Emulsions—creaming and rheology

✍ Scribed by Margaret M Robins; Andrew D Watson; Peter J Wilde

• Book ID: 104394750
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 122 KB
• Volume: 7
• Category: Article
• ISSN: 1359-0294
• DOI: 10.1016/s1359-0294(02)00089-4

✦ Synopsis

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 magnetic resonance imaging.