Rheological properties of highly concentrated protein-stabilized emulsions

Tatiana D. Dimitrova; Fernando Leal‐Calderon

doi:10.1016/j.cis.2003.10.002

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Rheological properties of highly concentrated protein-stabilized emulsions

Tatiana D. Dimitrova Fernando Leal‐Calderon

Year: 2004 Journal: Advances in Colloid and Interface Science Vol: 108-109 Pages: 49-61 Publisher: Elsevier BV

DOI: 10.1016/j.cis.2003.10.002

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Keywords:

Rheology Emulsion Elasticity (physics) Dispersity Elastic modulus Coalescence (physics) Surface tension Chemistry Drop (telecommunication) Chemical engineering Materials science Thermodynamics Crystallography Composite material Polymer chemistry Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Blood properties and coagulation

Health Sciences → Medicine → Pulmonary and Respiratory Medicine

Rheological properties of highly concentrated protein-stabilized emulsions

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