Creaming and rheology of oil-in-water emulsions

被引：6
作者：
Robins, M [1 ]
Manoj, P [1 ]
Hibberd, D [1 ]
Watson, A [1 ]
Fillery-Travis, A [1 ]
机构：
[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England
来源：
FOOD COLLOIDS: FUNDAMENTALS OF FORMULATION | 2001年 / 258期
关键词：
D O I：
10.1039/9781847550842-00144
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：144 / 151
页数：8
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