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Rheology of food emulsions
Abstract. The paper describes rheological properties of highly concentrated food emulsions and includes the analysis of literature data and experimental results obtained by the authors. The influence of emulsifier nature and properties of stabilizing interfacial layers on food emulsion rheology has been considered.
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Printed reference: Derkach S.R., Zotova K.V. Rheology of food emulsions // Vestnik of MSTU. 2012. V. 15, No 1. P. 084-095.
Electronic reference: Derkach S.R., Zotova K.V. Rheology of food emulsions // Vestnik of MSTU. 2012. V. 15, No 1. P. 084-095. URL: http://vestnik.mstu.edu.ru/v15_1_n47/articles/084_095_derkach.pdf.
