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Structural features of industrial water-crude oil emulsions. Microwave studies

✍ Scribed by I. N. Evdokimov; M. A. Novikov


Book ID
106383595
Publisher
Springer US
Year
2007
Tongue
English
Weight
35 KB
Volume
43
Category
Article
ISSN
0009-3092

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The nature of the apolar phase influence
✍ Vincent Rampon; Chantal Brossard; Nadine Mouhous-Riou; Benoı̂t Bousseau; Geneviè 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 711 KB

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as found in food products. Yet, some results indicate