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P Juliano, A Kutter, LJ Cheng, P Swiergon… - Ultrasonics …, 2011 - Elsevier
The effects of application of ultrasonic waves to recombined milk emulsions (3.5% fat, 7% total
solids) and raw milk on fat destabilization and creaming were examined. Coarse and fine recombined
emulsions (D[4,3] = 9.3 μm and 2.7 μm, respectively) and raw milk (D[4,3] = 4.9 μm) were ...
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[CITATION] Food Emulsions: Stability

G Narsimhan… - 2011
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S Pengon, C Limmatvapirat… - Key Engineering …, 2011 - Trans Tech Publ
... oil. The emulsions were prepared and then characterized by monitoring of particle
size, visual observation of creaming and cracking, and zeta potential measurement. ...
Result and discussion Visual observation of creaming. Creaming ...
J Chen, JY Liu, DZ Wang… - Advanced Materials …, 2011 - Trans Tech Publ
... S1 50 0 4 25 8000 2 months no creaming S2 40 10 4 30 8000 2 months no creaming S3 35
15 5 40 9000 2 months no creaming S4 30 20 5 50 10000 2 months no creaming S5 25 25 6
50 10000 2 months no creaming S6 20 30 15 70 13000 7day creaming ...
NL Khatri, J Andrade, EN Baydak… - Colloids and Surfaces A: …, 2011 - Elsevier
... The growth of a rag layer depends on the settling/creaming and coalescence rates
of the emulsified droplets. The slower the settling/creaming rate or the coalescence
rate, the faster is the rag layer growth. The settling/creaming ...
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