The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations

Autor:	Frida Lewerentz, Konstantinos Pappas, Björn Bergenståhl, Andreas Håkansson
Rok vydání:	2023
Předmět:	General Chemical Engineering Biochemistry Food Science Biotechnology
Zdroj:	Food and Bioproducts Processing. 138:103-115
ISSN:	0960-3085
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::551c71fba44800ba4cba48a4c08d21ec https://doi.org/10.1016/j.fbp.2023.01.008 Zobrazit plný text záznamu Full Text from ScienceDirect