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
Pages
7
From page
419
To page
425
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
Serial Year
2002
Journal title
Current Opinion in Colloid and Interface Science
Record number
2305070
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