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 ... All 2 versions
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...
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... Related articles
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