Direct measurement of the interaction of model food emulsion droplets adhering by arrested coalescence

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 441, Issue , 2014, Pages 459-465

  Frostad, John M ^a   Collins, Martha C ^b   Leal, L Gary ^a  

^a University of California   (United States)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Capillary bridge; Dynamics; Emulsion; Force measurement; Rheology

Indexed keywords

DROPS; DYNAMICS; EMULSIFICATION; FORCE MEASUREMENT; OILS AND FATS; RHEOLOGY;

CAPILLARY BRIDGES; DIRECT MEASUREMENT; EMULSION DROPLETS; FOOD EMULSIONS; HIGH VOLUME FRACTION; PHYSICAL MECHANISM; RHEOLOGICAL PROPERTY; SOLID PARTICLES;

EMULSIONS;

ADHESION; ARTICLE; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; COALESCENCE; DISPERSION; EMULSION; FOOD; FORCE; LABORATORY DEVICE; MEASUREMENT; MOLECULAR DYNAMICS; NONBIOLOGICAL MODEL; PARTICLE SIZE; PRIORITY JOURNAL; TENSION; THICKNESS; VELOCITY;

EID: 84886440401     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2013.09.028     Document Type: Article

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