Evolution of the Size Distribution of Oil-droplets Over Time in Oil-in-water Emulsions

Autor:	Kazutaka Katsuki, Yayoi Miyagawa, Ryuichi Matsuno, Shuji Adachi
Rok vydání:	2015
Předmět:	Oil in water Coalescence (physics) Materials science Chemical engineering Oil droplet Emulsion Industrial and Manufacturing Engineering Food Science
Zdroj:	Japan Journal of Food Engineering. 16:231-234
ISSN:	1884-5924 1345-7942
DOI:	10.11301/jsfe.16.231
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d0e9f24bc9ed3c7ee608df6906dc1e71 https://doi.org/10.11301/jsfe.16.231 Zobrazit plný text záznamu