Adhesion of food emulsions to packaging and equipment surfaces

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 149, Issue 1-3, 1999, Pages 107-121

  Michalski, M C ^a   Desobry, S ^a   Babak, V ^b   Hardy, J ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b A N NESMEYANOV INSTITUTE OF ORGANOELEMENT COMPOUNDS   (Russian Federation)

Author keywords

Adhesion; Concentrated emulsions; Flow; Rheology; Surface properties

Indexed keywords

EMULSIONS; FOOD PRODUCTS; GLASS; LOW DENSITY POLYETHYLENES; MATHEMATICAL MODELS; POLYETHYLENE TEREPHTHALATES; POLYTETRAFLUOROETHYLENES; RHEOLOGY; STAINLESS STEEL; SURFACE PROPERTIES; SURFACE TENSION; THERMODYNAMIC PROPERTIES;

FOOD EMULSION; HYDROPHILICITY; OIL IN WATER EMULSION;

ADHESION;

EDIBLE OIL; GLASS; LIQUID PARAFFIN; OLIVE OIL; PHOSPHATIDYLCHOLINE; POLITEF; POLYETHYLENE; POLYETHYLENE TEREPHTHALATE; PROTEIN; SOYBEAN OIL; STAINLESS STEEL; SUNFLOWER OIL; WATER OIL CREAM;

ADHESION; CONFERENCE PAPER; CONTACT ANGLE; EMULSION; FLOW KINETICS; FOOD PACKAGING; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SURFACE PROPERTY; SURFACE TENSION; THERMODYNAMICS; VISCOSITY;

EID: 0345491012     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(98)00299-4     Document Type: Conference Paper

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