Analysis of creaming and formation of foam layer in aerated liquid
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference37 articles.
1. Creation and characterisation of aerated food products
2. Foam stability: proteins and nanoparticles
3. A theory of sedimentation
4. The resolution of shocks and the effects of compressible sediments in transient settling
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