Principles of emulsion formation
1993; Elsevier BV; Volume: 48; Issue: 2 Linguagem: Inglês
10.1016/0009-2509(93)80021-h
ISSN1873-4405
Autores Tópico(s)Proteins in Food Systems
ResumoThe phenomena occurring during emulsion formation are briefly reviewed. Droplet break-up in laminar and in turbulent flow is discussed and quantitative relations are given. The roles of the surfactant are considered, i.e. lowering the interfacial tension (and thereby facilitating break-up) and preventing recoalescence (via the Gibbs-Marangoni effect), in relation to the time scales of the various processes occurring.
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