𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The influence of liquid crystalline phases on the rheological behaviour of emulsions

✍ Scribed by Friberg, S. ;Solyom, P.

Publisher
Springer-Verlag
Year
1970
Weight
418 KB
Volume
236
Category
Article
ISSN
0023-2904

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Liquid crystalline phases in aerosol for
Liquid crystalline phases in aerosol formation II: Influence of liquid crystalline phases on foam stability
✍ G. JederstrΓΆm; L. Rydhag; S. Friberg πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons 🌐 English βš– 415 KB

Aerosol foam stability was determined by visual observation of time-dependent change in foams of different propellant compositions. Compositions that contained both a liquid crystalline phase and a liquid phase gave rise to foams with pronounced stability compared with those where only a liquid phas

Influence of acetylated faba bean protei
Influence of acetylated faba bean protein isolate on the rheological behaviour of O/W emulsions (Short communication)
✍ Mendoza Martinez, Anna Maria ;Muschiolik, G. ;Sherman, P. πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 185 KB πŸ‘ 2 views

Acetylated faba bean protein isolate (AFBPI) is particularly suitable for the stabilisation of OjW emulsions in acid and neutral pH region?. An essential feature ofthe consistency of OjW emulsions stabilised \kith AFBPl is an attractive creamy texture and non-slimy mouthfeel [7]. The aim of the pre