Kinetics for describing the creaming of protein-stabilized O/W emulsions by multiple light scattering
In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements (BS) is proposed. The emulsions assayed exhibited a different backscattering profiles regarding creaming destabilization, hyperbolic and sigmoid one. Hyperbolic be...
Guardado en:
| Autores principales: | Panizzolo, Luis Alberto, Mussio, Luis Eduardo, Añón, María Cristina |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/96327 https://ri.conicet.gov.ar/11336/10807 http://www.davidpublisher.org/index.php/Home/Article/index?id=5556.html |
| Aporte de: |
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