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Influence of interfacial mechanisms on the rheology of creaming emulsions
A set of protein-stabilised emulsions at pH 7.0, pH 6.0, and pH 5.0, and their counterpart surfactant emulsions, was designed with near-identical droplet size distribution and phase volume to study the specific contribution of hydrodynamic and pair potential interactions to the interfacial mechanism...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2018-01-01
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| Colecção: | International Journal of Food Properties |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/10942912.2018.1489838 |
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