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Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device

Food hydrocolloids, v.32 no.1, 2013년, pp.130 - 142  

Rozanska, S. ,  Broniarz-Press, L. ,  Rozanski, J. ,  Mitkowski, P.T. ,  Ochowiak, M. ,  Woziwodzki, S.

Abstract AI-Helper 아이콘AI-Helper

The shear and extensional viscosities characteristics of mineral oil-in-water emulsions with dispersed volume fractions varying between 20 vol.% and 40 vol.% have been investigated and compared. The opposed-nozzles configuration was used to measure the extensional viscosity. Four kinds of hydrocollo...

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