Studies of creaming, flocculation and crystallisation in emulsions : computer modelling and analysis of ultrasound propagation
The processes of creaming, flocculation and crystallisation are important factors in the stability and properties of food emulsions. Measurements of the ultrasound velocity and attenuation in an emulsion are used as a non-destructive probe of emulsion behaviour. The present work aims to increase the...
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University of Leeds
1996
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.665981 |