Formation of oil/water emulsions due to electrochemical instability at the liquid/liquid interface

Food Biophysics

Volumn 1, Issue 2, 2006, Pages 57-73

  Takhistov, Paul ^a   Paul, Shiby ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Contact angle; Electrocapillary phenomena; Emulsification; Interface polarization; Surface tension

Indexed keywords

EID: 33746044129     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-006-9011-6     Document Type: Article

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