Related references
Note: Only part of the references are listed.Use of near infrared for evaluation of droplet size distribution and water content in water-in-crude oil emulsions in pressurized pipeline
Gustavo R. Borges et al.
FUEL (2015)
Physical and structural properties of extra-virgin olive oil based mayonnaise
Carla Di Mattia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Application of near infrared spectroscopy to predict the average droplet size and water content in biodiesel emulsions
Marlene Bampi et al.
FUEL (2013)
Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force
Stef Kerkhofs et al.
JOURNAL OF FOOD ENGINEERING (2011)
Characterization of food emulsions by PFG NMR
M. A. Voda et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Evaluation of water content and average droplet size in water-in-crude oil emulsions by means of near-infrared spectroscopy
Auyusto M. Araujo et al.
ENERGY & FUELS (2008)
Characterisation of emulsion systems using NMR and MRI
M. L. Johns et al.
PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY (2007)
Relationship between rheology, particle size and texture of mayonnaise
Kentaro Maruyama et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2007)
Spectroscopic approach for on-line monitoring of particle size during the processing of pharmaceutical nanoparticles
JP Higgins et al.
ANALYTICAL CHEMISTRY (2003)
Quantitative analysis of fat and moisture in mayonnaise using fourier transform infrared spectrometer
AL Chippie et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2002)
Measurement of oil droplet size distributions in food oil/water emulsions by time domain pulsed field gradient NMR
GJW Goudappel et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2001)
Share Paper
