Impact of oil-in-water emulsion composition and preparation method on emulsion physical properties and friction behaviors

Tribology Letters

Volumn 56, Issue 1, 2014, Pages 143-160

  Joyner, Helen S ^a   Pernell, Chris W ^b   Daubert, Christopher R ^b  

^a UNIVERSITY OF IDAHO   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Emulsion; Food; Physical properties; Soft tribology

Indexed keywords

EMULSIONS; FOOD PRODUCTS; FRICTION; IONIC STRENGTH; OILS AND FATS; PH EFFECTS; PHYSICAL PROPERTIES; TRIBOLOGY;

FRICTION BEHAVIOR; FRICTION COEFFICIENTS; FRICTION MEASUREMENTS; HOMOGENIZATION PRESSURES; OIL-IN-WATER EMULSIONS; PREPARATION METHOD; RHEOLOGICAL BEHAVIORS; SPECIFIC EFFECTS;

EMULSIFICATION;

EID: 84919878013     PISSN: 10238883     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11249-014-0393-1     Document Type: Article

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