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Vol. 7 (2004 year), No. 1

Dyakina T.A., Derkach S.P., Petrova L.A.
The structural and mechanical properties of concentrated emulsion on the basis of protein-lipidic mixtures

Rheological properties of the concentrated oil/water emulsions have been investigated by the method the of rotation viscometry. Heptane has been used as an oil phase. The experimental data have been described with the help of the rheological models of Kasson and Gershel-Balckly. It has been proved that emulsions have properties of plastic body. The lecithin concentration increase diminishes the limit of fluidity and viscosity of emulsions. The decrease of the concentrated emulsion structure strength is connected to the lyophilization of systems at lecithin presence.

(in Russian, стр.3, fig. 1, tables. 2, ref 7, MS Word 95, MS Word 95 102 Kb)