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

页码：144 / 151

页数：8

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