Sucrose Fatty Acid Esters on Emulsion Stability at Chilled Temperatures of Oil-in-water Emulsion
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چکیده
منابع مشابه
Viscoelastic Behavior of Olive Oil-in-Water Emulsion Stabilized By Sucrose Fatty Acid Esters
Applied Rheology Volume 21 · Issue 5 Abstract: The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained results indicated that the emulsions with greater oi...
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In situ combustion of a water-in-oil emulsion layer supported on water is a complex process. In this paper, the combustion process of water-in-oil emulsion layers floating on top of a water body, as in the case of in situ burning of oil spilled at sea that has turned into emulsion, is modeled by using comprehensive mathematical treatment, and the results are compared with data obtained in our l...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2009
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.56.236