Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration

Colloids and Surfaces A: Physicochemical and Engineering Aspects - Tập 172 - Trang 79-86 - 2000
Ratjika Chanamai1, David Julian McClements1
1Biopolymers and Colloid Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003-1410, USA

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Colloids and Surfaces A: Physicochemical and Engineering Aspects

Tập 172

79-86

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