The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of emulsions with different droplet radii (0.43 and 0.86 Β΅m), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-
β¦ LIBER β¦
Flocculation of protein-stabilized oil-in-water emulsions
β Scribed by Eric Dickinson
- Book ID
- 108100023
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 329 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0927-7765
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