CREEP RECOVERY BEHAVIOR OF OIL-WATER EMULSIONS - INFLUENCE OF DISPERSE PHASE CONCENTRATION

被引：16

作者：

GLADWELL, N ^{[1
]}

RAHALKAR, RR ^{[1
]}

RICHMOND, P ^{[1
]}

机构：

[1] AGR & FOOD RES COUNCIL,FOOD RES INST,COLNEY LANE,NORWICH NR4 7UA,ENGLAND

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10503.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1477 / 1481

页数：5

共 17 条

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RAHALKAR, RR
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[8] DYNAMIC MECHANICAL BEHAVIOR OF SUSPENSIONS OF FAT PARTICLES IN OIL
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[9] ELASTICITY OF CARBON BLACK NETWORKS
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[J]. JOURNAL OF COLLOID SCIENCE, 1964, 19 (08): : 744 - &
[10] Rehbinder P.A., 1965, PURE APPL CHEM, V10, P337, DOI [10.1351/pac196510040337, DOI 10.1351/PAC196510040337]