mixer. In a high-pressure homogenizer, the oil and water Coalescence rate constants in a high-pressure homogenizer were mixture is subjected to intense turbulent and shear flow inferred for pure emulsions of a neutrally buoyant mixture of fields. Turbulence is the predominant mechanism for emulsicar
Orthokinetic coalescence of protein-stabilized emulsions
β Scribed by Eric Dickinson; Andrea Williams
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 904 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0927-7757
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Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these function
## Γbstract We prepared concentrated quasi monodisperse hexadecane-in-water emulsions stabilized by various proteins and investigated their rheological properties. Some protein-stabilized emulsions possess remarkably high elasticity and at the same time they are considerably fragile-they exhibit co