Stability and rheological behavior of concentrated monodisperse food emulsifier coated microbubble suspensions

Journal of Colloid and Interface Science

Volumn 327, Issue 1, 2008, Pages 204-210

  Shen, Yuyi ^a   Longo, Marjorie L ^a   Powell, Robert L ^a  

^a University of California   (United States)

Author keywords

Microbubble; Monodisperse; Rheology; Viscoelasticity; Viscosity

Indexed keywords

AIR; CANNING; EMULSIFICATION; ETHYLENE GLYCOL; FOOD PRESERVATION; GLYCOLS; POLYETHYLENE GLYCOLS; SODIUM; SUSPENSIONS (COMPONENTS); SUSPENSIONS (FLUIDS); WELL TESTING;

BUBBLE SIZES; DIGLYCERIDES; FLOW FOCUSING; FLUID VISCOSITIES; FOOD-GRADE; MICRO-BUBBLES; MICROBUBBLE; MICROBUBBLE SUSPENSIONS; MONO-DISPERSED; MONODISPERSE; MONOGLYCERIDES; POLY(ETHYLENE GLYCOL) (PEG); POWER-LAW BEHAVIOR; RELATIVE FLOW; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTIES; SODIUM STEAROYL LACTYLATE; VISCOELASTICITY; VISCOSITY;

RHEOLOGY;

DIACYLGLYCEROL; EMULSIFYING AGENT; FOOD EMULSIFIER; MACROGOL STEARATE; MONOACYLGLYCEROL; SODIUM DERIVATIVE; SODIUM STEAROYL LACTYLATE; UNCLASSIFIED DRUG;

AIR; ARTICLE; FLOW KINETICS; FLOW RATE; GAS; LIQUID; MICROBUBBLE; PRIORITY JOURNAL; VISCOSITY;

AIR; DIGLYCERIDES; EMULSIFYING AGENTS; FOOD TECHNOLOGY; MONOGLYCERIDES; POLYETHYLENE GLYCOLS; SUSPENSIONS; VISCOSITY;

EID: 52049115131     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2008.07.047     Document Type: Article

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