Emulsification
Author:
Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-0-387-39683-5_2.pdf
Reference169 articles.
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2. S. Mohan and G. Narsimham: “Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer.” J. Colloid Interface Sci. 192, 1 (1997).
3. P. Paquin: “Technological Properties of High-Pressure Homogenizers: The Effect of Fat Globules, Milk Proteins, and Polysachharides.” Int. Dairy J. 9, 329 (1999).
4. S. Brösel and H. Schubert: “Investigation of the Role of Surfactants in Mechanical Emulsification Using a High-Pressure Homogenizer with an Orifice Valve.” Chem. Eng. Process. 38, 533 (1999).
5. G. Narsimham and P. Goel: “Drop Coalescence During Emulsion Formation in a High-Pressure Homogenizer for Tetradecane-in-Water Emulsion Stabilized by Sodium Dodecyl Sulfate.” J. Colloid Interface Sci. 238, 420 (2001).
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