Drop Coalescence during Emulsion Formation in a High-Pressure Homogenizer for Tetradecane-in-Water Emulsion Stabilized by Sodium Dodecyl Sulfate

Author:

Narsimhan Ganesan,Goel Parul

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference25 articles.

1. Modern Aspects of Emulsion Science;Walstra,1998

2. Homogenization-induced clustering of fat globules in cream and model systems;Ogden;J. Dairy Sci.,1977

3. Effect of homogenization on the fat globule size distribution in milk;Walstra;Neth. Milk Dairy J.,1975

4. Factors affecting the fat globule size during homogenization of milk and cream;Goulden;J. Dairy Res.,1964

5. Functional characterization of protein stabilized emulsions: Emulsifying behavior of proteins in a valve homogenizer;Tornberg;J. Sci. Food Agri.,1978

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