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...
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| Yazar: | |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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MDPI AG
2023-09-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/12/18/3483 |
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