𝔖 Bobbio Scriptorium
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Viscosity models for multiple emulsions

✍ Scribed by Rajinder Pal

Book ID
113627526
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
296 KB
Volume
22
Category
Article
ISSN
0268-005X

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Multiple emulsions for food use
Multiple emulsions for food use
✍ Gerald Muschiolik πŸ“‚ Article πŸ“… 2007 πŸ› Elsevier Science 🌐 English βš– 228 KB

Numerous investigations were done to describe the effects of different food-grade components (e.g. lipid phases, emulsifiers, electrolytes, biopolymers, sugars) on the stability of multiple emulsions (type W/O/W and O/W/O). In addition to the emulsion composition, the stability of such systems also