Creaming Stability of Flocculated Monodi
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Ratjika Chanamai; D.Julian McClements
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Article
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2000
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Elsevier Science
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English
โ 79 KB
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 ยตm), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-