Rheology of simple and multiple emulsions

By Rajinder Pal. 2011

307 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/8ee22b17d502f9b8e74d27e1f5e89280e263c67d

Citations in the corpus

• Food proteins: a review on their emulsifying properties using a structure-function approach. (2013, unknown): “In more advanced systems, multiple emulsions (W/O/W or O/W/O) (Garti, 1997; Muschiolik, 2007; Pal, 2011; Sajjadi, Zerfa, & Brooks, 2002) or nanoemulsions (Date, Desai, Dixit, & Nagarsenker, 2010; Divsalar et al.”