A microfluidic method to systematically study droplet stability in highly concentrated emulsions
Author:
Funder
Ministerie van Economische Zaken en Klimaat
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Catastrophic thermal destabilization of two-dimensional close-packed emulsions due to synchronous coalescence initiation
2. Factors affecting the formation of highly concentrated emulsions and nanoemulsions
3. Burgers Shock Waves and Sound in a 2D Microfluidic Droplets Ensemble
4. Plasma Hsp90 levels in patients with systemic sclerosis and relation to lung and skin involvement: a cross-sectional and longitudinal study
5. Effect of volume fraction on droplet break-up in an emulsion flowing through a microfluidic constriction
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