Title of article :
Emulsions—creaming and rheology
Author/Authors :
Robins، نويسنده , , Margaret M and Watson، نويسنده , , Andrew D and Wilde، نويسنده , , Peter J، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2002
Abstract :
Emulsions remain of key interest to major sectors of the food industry. Recent advances include the development of novel scaling approaches to modelling of rheology, and the use of new characterisation techniques such as high frequency compressive oscillation, diffusing wave spectroscopy and magnetic resonance imaging.
Keywords :
Oil-in-water emulsions , Creaming , rheology , Flocculation , Aggregation , stability , food
Journal title :
Current Opinion in Colloid and Interface Science
Journal title :
Current Opinion in Colloid and Interface Science
