Viscosity change in oil/water food emulsions prepared using a membrane emulsification system
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference12 articles.
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2. A method of preventing dispersed droplets from crushing using a membrane;Katoh;Journal of the Japanese Society for Food Science and Technology,1997
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5. The viscosity of a concentrated suspension of spherical particles;Moony;Journal of Colloid Science,1951
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