Application of a Laser Diffraction Method for Determination of Stability of Dispersion Systems in Food and Chemical Industry
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference22 articles.
1. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
2. Flocculation and coalescence of micron-size emulsion droplets
3. Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions
4. Arrested coalescence in Pickering emulsions
5. Fat crystals and emulsion stability — a review
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