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Volumn 356, Issue 1, 2011, Pages 196-202

Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions

Author keywords

Gel point; Heteroaggregation; Particle interactions; Protein based emulsions; Sticky hard sphere model; Yukawa potential

Indexed keywords

CLUSTER SIZES; EQUIMOLAR MIXTURES; GEL POINT; HARD-SPHERE MODELS; HETEROAGGREGATION; INTERACTION PARAMETERS; LATEX PARTICLES; MIXTURE COMPOSITIONS; PAIR POTENTIAL; PARTICLE VOLUME FRACTIONS; STATISTICAL THERMODYNAMIC MODELS; WELL DEPTH; YUKAWA POTENTIALS;

EID: 79551686439     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2011.01.036     Document Type: Article
Times cited : (28)

References (40)
  • 26
    • 79952536391 scopus 로고    scopus 로고
    • Food Hydrocolloids, in press. doi:10.1016/j.foodhyd.2010.11.007.
    • Y. Mao, D.J. McClements, Food Hydrocolloids, in press. doi:10.1016/j.foodhyd.2010.11.007.
    • Mao, Y.1    McClements, D.J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.