Preparation of W 1 /O/W 2 emulsions and droplet size distribution measurements by pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) technique-Reference-Cited by-同舟云学术

Preparation of W 1 /O/W 2 emulsions and droplet size distribution measurements by pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) technique

Published:2009-07 Issue:7 Volume:111 Page:730-742
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wolf Frederik¹,Hecht Lena¹,Schuchmann Heike P.¹,Hardy Edme H.²,Guthausen Gisela²

Affiliation:

1. Institute of Process Engineering in Life Sciences, Section of Food Process Engineering, Universität Karlsruhe (TH), Karlsruhe, Germany

2. SRG10‐2, Institute for Mechanical Engineering and Mechanics, Universität Karlsruhe (TH), Karlsruhe, Germany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800272

Reference44 articles.

1. Release rate profiles of magnesium from multiple W/O/W emulsions

2. Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

3. Understanding the Stability and Lifetime of Emulsions

4. Double emulsions: how does release occur?

5. The intrinsic microbial stability of water-in-oil emulsions

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