최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of food engineering, v.114 no.2, 2013년, pp.158 - 163
Lee, L. , Norton, I.T.
A comparison of the emulsification performance of a high-pressure valve homogeniser (HPH) and a Microfluidizer has been carried out for a range of different oil to aqueous phase viscosity ratios, emulsifier types, pressure drops and number of passes through the chambers. It has been shown that for t...
Cook, E.J., Lagace, A.P., 1985. Apparatus for forming emulsions. Aug 6, 1985.
Journal of Colloid and Interface Science Courthaudon 145 390 1991 10.1016/0021-9797(91)90369-J Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions
Industrial & Engineering Chemistry Research Donsi 51 7606 2011 10.1021/ie2017898 Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization
Chemical Engineering Science Floury 59 843 2004 10.1016/j.ces.2003.11.017 Analysis of a new type of high pressure homogeniser. A study of the flow pattern
Innovative Food Science & Amp; Emerging Technologies Floury 1 127 2000 10.1016/S1466-8564(00)00012-6 Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
Chemical Engineering Science Floury 59 1285 2004 10.1016/j.ces.2003.11.025 Analysis of a new type of high pressure homogeniser. Part B. Study of droplet break-up and recoalescence phenomena
Chemical Engineering Science Gavi 62 2228 2007 10.1016/j.ces.2006.12.077 CFD modelling and scale-up of confined impinging jet reactors
Chemical Engineering Science Hakansson 66 1790 2011 10.1016/j.ces.2011.01.026 High resolution experimental measurement of turbulent flow field in a high pressure homogenizer model and its implications on turbulent drop fragmentation
Henry 2007 The Formation and Characterisation of Edible Nano-emulsions
Experimental Thermal and Fluid Science Innings 32 345 2007 10.1016/j.expthermflusci.2007.04.007 Analysis of the flow field in a high-pressure homogenizer
Ultrasonics Sonochemistry Leong 16 721 2009 10.1016/j.ultsonch.2009.02.008 Minimising oil droplet size using ultrasonic emulsification
Soft Matter McClements 7 2297 2011 10.1039/C0SM00549E Edible nanoemulsions: fabrication, properties, and functional performance
Journal of Food Engineering Niknafs 104 603 2011 10.1016/j.jfoodeng.2011.01.023 Development of a new reflectance technique to investigate the mechanism of emulsification
Food Hydrocolloids Qian 25 1000 2011 10.1016/j.foodhyd.2010.09.017 Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size
Colloids and Surfaces A: Physicochemical and Engineering Aspects Siddiqui 350 38 2009 10.1016/j.colsurfa.2009.08.031 The effect of stabilizer addition and sonication on nanoparticle agglomeration in a confined impinging jet reactor
Current Opinion in Colloid & Interface Science Solans 10 102 2005 10.1016/j.cocis.2005.06.004 Nano-emulsions
Langmuir Tcholakova 20 7444 2004 10.1021/la049335a Role of surfactant type and concentration for the mean drop size during emulsification in turbulent flow
Chemical Engineering Science Windhab 60 2101 2005 10.1016/j.ces.2004.12.003 Emulsion processing-from single-drop deformation to design of complex processes and products
Langmuir Wooster 24 12758 2008 10.1021/la801685v Impact of oil type on nanoemulsion formation and ostwald ripening stability
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.