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Emulsions - Creaming and rheology

Current Opinion in Colloid and Interface Science
DOI: 10.1016/S1359-0294(02)00089-4
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Abstract

Emulsions remain of key interest to major sectors of the food industry. Recent advances include the development of novel scaling approaches to modelling of rheology, and the use of new characterisation techniques such as high frequency comprehensive oscillation, diffusing wave spectroscopy and magnetic resonance imaging. © 2002 Elsevier Science Ltd. All rights reserved.

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Robins, M. M., Watson, A. D., & Wilde, P. J. (2002, November). Emulsions - Creaming and rheology. Current Opinion in Colloid and Interface Science. https://doi.org/10.1016/S1359-0294(02)00089-4

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