Possible effects of complex internal structures on the apparent viscosity of multiple emulsions-Reference-Cited by-同舟云学术

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Possible effects of complex internal structures on the apparent viscosity of multiple emulsions

Published:2015-10 Issue: Volume:135 Page:381-392
ISSN:0009-2509
Container-title:Chemical Engineering Science
language:en
Short-container-title:Chemical Engineering Science

Author:

Wang Jingtao,Jing Hefeng,Wang Yan

Funder

National Natural Science Foundation of China

Major State Basic Research Development Program of China (973 Program)

Program for New Century Excellent Talents in University

Publisher

Elsevier BV

Subject

Applied Mathematics,Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Reference43 articles.

1. High-order multiple emulsions formed in poly (dimethylsiloxane) microfluidics;Abate;Small,2009

2. Perception of taste and viscosity of oil-in-water and water-in-oil emulsions;Barylko-Pikielna;J. Food Sci.,1994

3. Single droplet break-up in controlled mixed flows;Boonen;ACS Appl. Mater. Interfaces,2010

4. Janus particles templated from double emulsion droplets generated using microfluidics;Chen;Langmuir,2009

5. Numerical simulation of macro-mixing in liquid–liquid stirred tanks;Cheng;Chem. Eng. Sci.,2013

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