Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions
Emulsions form a large group of food materials. Many foods are either partly or wholly emulsions or are in the form of emulsion at some stage of the production process. A good understanding of the rheological properties of emulsions, especially their shear viscosity, is essential in the design, form...
שמור ב:
| מחבר ראשי: | |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2023-09-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/12/18/3483 |
| תגים: |
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