The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations-Reference-Cited by-同舟云学术

The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations

Published:2023-03 Issue: Volume:138 Page:103-115
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Lewerentz Frida,Pappas Konstantinos,Bergenståhl Björn,Håkansson Andreas^ORCID

Funder

Vetenskapsrådet

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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3. Comparison of flow patterns and droplet deformations of modified sharp-edge and conical orifices during high-pressure homogenization using µPIV;Bisten;Microfluid. Nanofluidics,2018

4. Chapter 2 – Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils, Their Derivatives, and Their Associates;Bockisch,1998

5. Drop breakup in turbulent stirred-tank contactors. Part I: effect of dispersed-phase viscosity;Calabrese;AIChE J.,1986

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