Dimensions of the Adsorbed Layers in Oil
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Yuan Fang; Douglas G. Dalgleish
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Article
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1993
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Elsevier Science
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English
⚖ 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