Coalescence kinetics of high internal phase emulsions observed by a microfluidic technique
Author:
Funder
Ministerie van Economische Zaken en Klimaat
TKI
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
Institute for Sustainable Process Technology
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Direct Visual Observation of Thermal Capillary Waves
2. Plasma Hsp90 levels in patients with systemic sclerosis and relation to lung and skin involvement: a cross-sectional and longitudinal study
3. How Topological Rearrangements and Liquid Fraction Control Liquid Foam Stability
4. Stability of thin films in concentrated emulsions
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods;Food Chemistry;2025-01
2. Dynamic interfacial effects investigated by microfluidics: Formation and stability of droplets and bubbles;Current Opinion in Colloid & Interface Science;2024-10
3. Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber;Journal of Food Engineering;2024-09
4. New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique;Food Chemistry;2024-06
5. Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems;Critical Reviews in Food Science and Nutrition;2024-03-23
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3