Development of a new reflectance technique to investigate the mechanism of emulsification

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 603-611

  Niknafs, Nima ^a   Spyropoulos, Fotios ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Droplet break up; Droplet coalescence; Emulsification; Online technique

Indexed keywords

CAPILLARY PRESSURES; DROPLET BREAKUP; DROPLET COALESCENCE; DROPLET SIZE EVOLUTION; DROPLET SIZES; DYNAMIC BEHAVIOURS; EMULSION DROPLETS; HYDRODYNAMIC CONDITIONS; KEY PARAMETERS; OIL-IN-WATER EMULSIONS; ONLINE TECHNIQUE; PROCESSING CONDITION; TWEEN-20;

COALESCENCE; EMULSIONS; FLUID DYNAMICS; HYDRODYNAMICS; REFLECTION;

EMULSIFICATION;

EID: 79952442136     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.01.023     Document Type: Article

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