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Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions
Emulsions form a large group of food materials. Many foods are either partly or wholly emulsions or are in the form of emulsion at some stage of the production process. A good understanding of the rheological properties of emulsions, especially their shear viscosity, is essential in the design, form...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528054/ https://www.ncbi.nlm.nih.gov/pubmed/37761192 http://dx.doi.org/10.3390/foods12183483 |