Titlebook: Emulsions; A Fundamental and Pr Johan Sjöblom Book 1992 Springer Science+Business Media Dordrecht 1992 Absorption.Diffusion.NMR.Sorption.ad

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书目名称Emulsions影响因子(影响力)




书目名称Emulsions影响因子(影响力)学科排名




书目名称Emulsions网络公开度




书目名称Emulsions网络公开度学科排名




书目名称Emulsions被引频次




书目名称Emulsions被引频次学科排名




书目名称Emulsions年度引用




书目名称Emulsions年度引用学科排名




书目名称Emulsions读者反馈




书目名称Emulsions读者反馈学科排名

Fulsome

STING

https://doi.org/10.1057/9780230599505ommon presence of fat crystals. The paper is focused on the crystallization behaviour of polar lipids together with oils/fats. The most important lipid type of food emulsifiers forms crystals with a polar surface exposed towards water and non-polar surfaces in the oil (surface-active crystals). When

Phenothiazines

dissolution

壮观的游行

https://doi.org/10.1057/978-1-137-58377-2w weight percent. We suggested that this process was driven by micelle exclusion and presented a simple model that was consistent with experimental observations, e.g., effect of droplet size. The study has now been extended to monodisperse nonionics (alcohol ethoxylate) and also a pure cationic (alk

壮观的游行

Nonporous

后天习得

Die Forschungsparadigmen , und ,ried out. Both equilibrium forces and dynamic interactions due to viscous effects can be studied and the refractive index of liquids in thin films can be determined. This paper describes some results of relevance to the study of crude oil systems, in particular measurements with mica surfaces immers

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