New fundamental concepts in emulsion rheology : Food colloids - emulsions, gels and foams
- Author
- MASON, T. G1
[1] Corporate Research Science Laboratory, Exxon Research and Engineering Co., Route 22 East, Annandale, NJ 08801, United States - Source
Current opinion in colloid & interface science. 1999, Vol 4, Num 3, pp 231-238 ; ref : 74 ref
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Dilution Elasticité Emulsion Etude théorique Gouttelette Interaction interparticulaire Particule monodispersée Propriété rhéologique Transition vitreuse Viscosité
- Keyword (en)
- Dilution Elasticity Emulsion Theoretical study Droplet Interparticle interaction Monodispersed particle Rheological properties Glass transition Viscosity
- Keyword (es)
- Dilución Elasticidad Emulsión Estudio teórico Gotita Interacción interpartículas Partícula monodispersada Propiedad rheológica Transición vítrea Viscosidad
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C01 General and physical chemistry / 001C01J Colloidal state and disperse state / 001C01J04 Emulsions. Microemulsions. Foams
- Discipline
- General chemistry and physical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1972827
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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