Globule size distribution of oil-in-oil emulsions as a function of initial surfactant concentration and emulsification time

Emulsions ◽  
1978 ◽  
pp. 90-95 ◽  
Author(s):  
M. K. Sharma
Keyword(s):  
Size Distribution ◽  
Surfactant Concentration ◽  
Globule Size ◽  
Oil Emulsions

536. The physical properties of cow's milk as influenced by stage of lactation: The Size Distribution of Butterfat Globules

1954 ◽  
Vol 21 (1) ◽  
pp. 50-54 ◽  
Author(s):  
W. G. Whittlestone
Keyword(s):  
Physical Properties ◽  
Distribution Pattern ◽  
Size Distribution ◽  
Cow’S Milk ◽  
Sampling Device ◽  
Cow's Milk ◽  
Stage Of Lactation ◽  
Globule Size ◽  
Fat Globule ◽  
Milking Machine

An examination of the fat-globule size distribution pattern has been made throughout the lactation for one quarter of one cow, samples being taken at different stages in the milking process using a normal milking machine with sampling device attached.

scholarly journals Droplet Size Distribution in Water-Crude Oil Emulsions by Low-Field NMR

2019 ◽  
Author(s):  
Vinícius Morgan ◽  
Cristina Sad ◽  
Andre Constantino ◽  
Rodrigo Azeredo ◽  
Valdemar Lacerda ◽  
...  
Keyword(s):  
Crude Oil ◽  
Size Distribution ◽  
Droplet Size ◽  
Droplet Size Distribution ◽  
Low Field ◽  
Low Field Nmr ◽  
Oil Emulsions

Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions

2015 ◽  
Vol 92 (8) ◽  
pp. 1093-1102 ◽  
Author(s):  
Jianhua Yi ◽  
Wenbin Dong ◽  
Zhenbao Zhu ◽  
Ning Liu ◽  
Yong Ding ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Surfactant Concentration ◽  
Walnut Oil ◽  
Oil Emulsions ◽  
Stability Of Water

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

2003 ◽  
Vol 13 (6) ◽  
pp. 427-439 ◽  
Author(s):  
M. Thiebaud ◽  
E. Dumay ◽  
L. Picart ◽  
J.P. Guiraud ◽  
J.C. Cheftel
Keyword(s):  
High Pressure ◽  
Size Distribution ◽  
Bovine Milk ◽  
Microbial Inactivation ◽  
Globule Size ◽  
Fat Globule
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