Evaluation of drops dimensions in time and rheological properties of the multiple emulsion
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1336-9075
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Evaluation of drops dimensions in time and rheological properties of the multiple emulsion ; day:4 ; month:4 ; year:2019 ; pages:1-8
Chemical papers ; (4.4.2019), 1-8
- Classification
-
Chemie
- Creator
-
Major-Godlewska, Marta
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s11696-019-00754-5
- URN
-
urn:nbn:de:101:1-2019042418472113136990
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:48 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Major-Godlewska, Marta
- SpringerLink (Online service)
Other Objects (12)
The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion
Drop‐by‐Drop Addition of Reagents to a Double Emulsion
Deposits from evaporating emulsion drops
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Rheological properties of nanocellulose suspensions: effects of fibril/particle dimensions and surface characteristics
Investigating the effect of high thermal–saline conditions on the rheological properties of waste vegetable oil biodiesel-based emulsion mud
Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Model Emulsion Systems and Processed Cheese
Rheological Studies of Interferon Creams
Rheological behaviour of vitreous humour
Rheological Characterization of Body Lotions
Rheological characterization of dental waxes
Evolution of the rheological structure of Mars
The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion
Drop‐by‐Drop Addition of Reagents to a Double Emulsion
Deposits from evaporating emulsion drops
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Rheological properties of nanocellulose suspensions: effects of fibril/particle dimensions and surface characteristics
Investigating the effect of high thermal–saline conditions on the rheological properties of waste vegetable oil biodiesel-based emulsion mud
Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Model Emulsion Systems and Processed Cheese
Rheological Studies of Interferon Creams
Rheological behaviour of vitreous humour
Rheological Characterization of Body Lotions
Rheological characterization of dental waxes
Evolution of the rheological structure of Mars
The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion
Drop‐by‐Drop Addition of Reagents to a Double Emulsion
Deposits from evaporating emulsion drops
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Rheological properties of nanocellulose suspensions: effects of fibril/particle dimensions and surface characteristics
Investigating the effect of high thermal–saline conditions on the rheological properties of waste vegetable oil biodiesel-based emulsion mud
Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Model Emulsion Systems and Processed Cheese
Rheological Studies of Interferon Creams
Rheological behaviour of vitreous humour
Rheological Characterization of Body Lotions
Rheological characterization of dental waxes