𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise

✍ Scribed by V. D. Kiosseoglou; P. Sherman

Publisher
Springer
Year
1983
Weight
418 KB
Volume
261
Category
Article
ISSN
0340-255X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Evolution of the microstructure and rheo
Evolution of the microstructure and rheology of O/W emulsions during the emulsification process
✍ M. Carmen SΓ‘nchez; Manuel Berjano; Antonio Guerrero; Edmundo Brito; Crispulo Gal πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 664 KB

## Abstract This paper deals with the influence that the processing variables and the nature of the low‐molecular‐weight emulsifier used exert on the evolution of the droplet size distributions and linear viscoelasticity functions of concentrated oil‐in‐water emulsions during the emulsification pro

The effect of demulsifiers on the interf
The effect of demulsifiers on the interfacial rheology and emulsion stability of water-in-crude oil emulsions
✍ R.A. Mohammed; A.I. Bailey; P.F. Luckham; S.E. Taylor πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 879 KB

The interfacial rheological properties of the crude oil-water interface have been measured. It is found that the rheological properties are time dependent and the film takes at least 8 h to attain equilibrium. During this period the surface elasticity and viscosity increase markedly with time, with