A study of the rheological properties of concentrated food emulsions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference10 articles.
1. Rheology;Dickinson,1982
2. Properties of Food Emulsions;Dorward,1991
3. Viscoelastic properties of concentrated oil-in-water emulsions stabilised by mixed non-ionic surfactant;Jayasuriya;Colloids and Surfaces,1986
4. A novel viscosity correlation for non-Newtonian concentrated emulsions;Pal;J. Colloid Interface Sci.,1985
5. Viscosity/concentration relationships for emulsions;Pal;J. Rheol.,1989
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