TRANSFER PHENOMENA ACROSS THE OIL PHASE IN WATER OIL-WATER MULTIPLE EMULSIONS EVALUATED BY COULTER-COUNTER .1. EFFECT OF EMULSIFIER-1 ON WATER PERMEABILITY

被引：50

作者：

GARTI, N ^{[1
]}

MAGDASSI, S ^{[1
]}

WHITEHILL, D ^{[1
]}

机构：

[1] ROBERT GORDONS INST TECHNOL,SCH PHARM,ABERDEEN AB9 1FR,SCOTLAND

来源：

关键词：

D O I：

10.1016/0021-9797(85)90067-0

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：587 / 591

页数：5

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MATSUMOTO, S ;

INOUE, T ;

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[6]

Matsumoto S., 1979, In 'Food texture and rheology' [see FSTA (1980) 12 7A447]., P437

MATSUMOTO, S ;

KOHDA, M .

[8]

ROBINSON RA, 1968, ELECTROLYTE SOLUTION, P483