TECHNIQUE TO MEASURE EMULSION CREAMING BY VELOCITY OF ULTRASOUND

被引：48

作者：

HOWE, AM

MACKIE, AR

ROBINS, MM

机构：

[1] AFRC Food Research Inst, Norwich, Engl, AFRC Food Research Inst, Norwich, Engl

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 1986年 / 7卷 / 02期

关键词：

DISPERSION STABILITY - EMULSION CREAMING - ULTRASOUND VELOCITY;

D O I：

10.1080/01932698608943457

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

(Edited Abstract)

引用

页码：231 / 243

页数：13

共 8 条

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[3]

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[4]

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[5]

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[7] A SOUND VELOCITY METHOD FOR DETERMINING THE COMPRESSIBILITY OF FINELY DIVIDED SUBSTANCES [J].

URICK, RJ .

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[8]

WALSTRA P, 1975, NETH MILK DAIRY J, V29, P263

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