Emulsions — creaming phenomena
- 1 November 2000
- journal article
- review article
- Published by Elsevier in Current Opinion in Colloid & Interface Science
- Vol. 5 (5-6), 265-272
- https://doi.org/10.1016/s1359-0294(00)00065-0
Abstract
No abstract availableThis publication has 52 references indexed in Scilit:
- Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentrationColloids and Surfaces A: Physicochemical and Engineering Aspects, 2000
- Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1999
- Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fatFood Hydrocolloids, 1999
- Brownian dynamics simulation of sedimented colloidal suspensionsMolecular Physics, 1999
- Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and ElectrolyteJournal of Food Science, 1999
- Influence of Dextran Sulfate and NaCl on the Flocculation of Oil-in-Water Emulsions Stabilized by a Nonionic SurfactantJournal of Agricultural and Food Chemistry, 1998
- Ultrasonic imaging of gravitational separation in emulsionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1998
- Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and RetortingJournal of Agricultural and Food Chemistry, 1998
- Double emulsions — scope, limitations and new achievementsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1997
- Colloidal sedimentation (and filtration)Current Opinion in Colloid & Interface Science, 1997