Influence of interfacial mechanisms on the rheology of creaming emulsions
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DOI: 10.1080/10942912.2018.1489838
Abstract: ABSTRACT A set of protein-stabilised emulsions at pH 7.0, pH 6.0, and pH 5.0, and their counterpart surfactant emulsions, was designed with near-identical droplet size distribution and phase volume to study the specific contribution of… read more here.
Keywords: mechanisms rheology; influence interfacial; rheology; rheology creaming ... See more keywords