𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The surface properties of an oil-water emulsion stabilized by mixtures of casein and gelatin

✍ Scribed by P.R. Mussellwhite

Book ID
107883966
Publisher
Elsevier Science
Year
1966
Tongue
English
Weight
157 KB
Volume
21
Category
Article
ISSN
0021-9797

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Dimensions of the Adsorbed Layers in Oil
Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
✍ Yuan Fang; Douglas G. Dalgleish πŸ“‚ Article πŸ“… 1993 πŸ› Elsevier Science 🌐 English βš– 336 KB

Oil-in-water emulsions stabilized by caseins were made using a microfluidizer. The average diameters of the emulsion droplets were determined by quasi-elastic light scattering. A technique of enzymatic breakdown of the adsorbed protein layer together with light scattering was employed to study the t