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An investigation of capillary spreading power of emulsionsBrawley, Bolling Gay 12 1900 (has links)
No description available.
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Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscleDuBois, Michael Wayne 02 October 1970 (has links)
Graduation date: 1971
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Evaluation of the photographic characteristics of emulsions with different iodide percentages /Sharp, Joseph M. January 1983 (has links)
Thesis (B.S.)--Rochester Institute of Technology, 1983. / Typescript. Includes bibliographical references (leaves 36-37).
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Rates of gas absorption in oil-in-water emulsionsLund, Daryl B. January 1965 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 48-51.
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Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /Singh, Yatindra, January 1977 (has links)
Thesis (Ph. D.)--Ohio State University, 1977. / Includes bibliographical references (leaves [217]-222). Available online via OhioLINK's ETD Center.
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Models for structure-rheology of highly concentrated emulsionsFoudazi, Reza January 2009 (has links)
Thesis (DTech (Chemical Engineering))--Cape Peninsula University of Technology, 2009. / Highly concentrated emulsions (HCE) are classified as high internal phase ratio
emulsions (or simply HIPRE), and the dispersed phase droplets are ranged In a
hexagonal closely packed configuration. This closely packed configuration and the
profound hydrodynamic interaction between neighbouring droplets induce mechanical
interference between the droplets, thus prohibiting their free movement. Hence, while
the highly concentrated emulsions consist of very low viscosity and inelastic
components, they show gel-like behaviour with high elasticity and non-Newtonian flow
response. It has been suggested in the literature that this behaviour originated from
interfacial energy in terms of Laplace pressure. Therefore, the scaling of rheological
properties with Laplace pressure is expected, but several publications show a deviation
from this scaling behaviour. It seems that the source of deviation from this scaling is
interdroplet interaction, which can contribute to the rheological behaviour of highly
concentrated emulsions. The shear modulus of highly concentrated emulsions in the
presence of interdroplet interaction was developed in this work. The prediction of model
was verified by the data presented in the literature. It was shown that a small source of
interdroplet interaction can result in deviation from scaling of shear modulus with
Laplace pressure.
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Interfacial viscosity and emulsion stabilityCampanelli, John R. January 1987 (has links)
No description available.
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Factors Influencing the Stability and Encapsulation Efficiency of Water-in-Oil and Water-in-Oil-in-Water Emulsions Stabilized by PGPR and Sodium CaseinateMassel, Valerie 07 October 2011 (has links)
Water-in-oil (W/O) emulsions were investigated using light scattering and rheology to determine the effect of polyglycerol polyricinoleate (PGPR) concentration and inner aqueous phase composition on stability. Using high-pressure homogenization and 2% PGPR it was possible to obtain small and stable W/O emulsion droplets with 30% water. The emulsions were then incorporated in a water-in-oil-in-water (W/O/W) emulsion, and droplets were still present in the inner phase after one month of storage, as clearly shown by confocal microscopy. Encapsulation efficiencies were tested using a water-soluble dye, brilliant blue and a divalent cation, magnesium chloride. The encapsulation efficiency and stability of the encapsulated material depended on the nature of the material being encapsulated.
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A thermodynamic study of binary and ternary mixtures of some alkanes and alkanolsKhalil, Enam A. S. A. January 1988 (has links)
No description available.
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Competitive adsorption of milk proteins at oil-water interfacesEuston, Susan Elizabeth January 1989 (has links)
No description available.
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