Experimental methods for measuring coalescence during emulsification - A critical review

Journal of Food Engineering

Volumn 178, Issue , 2016, Pages 47-59

  Håkansson, Andreas ^a  

^a KRISTIANSTAD UNIVERSITY   (Sweden)

Author keywords

Coalescence; Coalescence frequency; Coalescence rate; Emulsification; Food emulsion; Population balance model

Indexed keywords

COALESCENCE; FOOD PROCESSING; FOOD TECHNOLOGY;

COALESCENCE RATE; CRITICAL REVIEW; DESIGN LIMITATIONS; EXPERIMENTAL METHODS; FOOD EMULSIONS; OPTIMAL DESIGN; POPULATION BALANCE MODELING; STATE OF THE ART;

EMULSIFICATION;

EID: 84954348379     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.01.006     Document Type: Review

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