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The effect of disperse phase viscosity in the emulsificatio..:
Lewerentz, Frida
;
Pappas, Konstantinos
;
Bergenståhl, Björn
.
Food and Bioproducts Processing. 138 (2023) - p. 103-115 , 2023
Link:
https://doi.org/10.1016/j.fbp.2023.01.008
RT Journal T1
The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbp.2023.01.008&Exemplar=1&LAN=DE A1 Lewerentz, Frida A1 Pappas, Konstantinos A1 Bergenståhl, Björn A1 Håkansson, Andreas PB Elsevier BV YR 2023 SN 0960-3085 JF Food and Bioproducts Processing VO 138 SP 103 OP 115 LK http://dx.doi.org/https://doi.org/10.1016/j.fbp.2023.01.008 DO https://doi.org/10.1016/j.fbp.2023.01.008 SF ELIB - SuUB Bremen
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