CREAMING

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Emulsifying Properties of Raffia hookeri Gum and Its Blends with Tween 80 in Pharmaceutical Liquid Paraffin Emulsion
《Journal of Chemistry and Chemical Engineering》2020年第4期129-137,共9页Stephen O.Majekodunmi Ememobong A.Ubaha 
Researches have shown that Raphia hookeri gum could be used as a binder in pharmaceutical formulations and gums in general have been used as emulsifiers in liquid paraffin emulsion but nothing has been heard of Raphia...
关键词：Raphia hookeri gum emulsifying blends liquid paraffin emulsifying properties density VISCOSITY CREAMING 
Poroelastic Modelling of Gravitational Compaction
《Open Journal of Physical Chemistry》2019年第3期126-169,共44页Pieter Broer van der Weg 
A dynamic in-silico model captures the kinetics of 1-d gravity driven instabilities, in gravity or centrifuge, of fluid-infiltrated poroelastic media in a partial differential equation (pde). The pde yields the porosi...
关键词：POROELASTIC COMPACTION Consolidation Gravity CENTRIFUGE Sedimentation CREAMING SUBSIDENCE Emulsion Dispersion 
Kinetics for Describing the Creaming of Protein-Stabilized O/W Emulsions by Multiple Light Scattering
《Journal of Food Science and Engineering》2014年第5期236-243,共8页Luis Alberto Panizzolo Luis Eduardo Mussio María Cristina Anon 
In the present work, new kinetics to describe the creaming stability of oil-in-water emulsions determined by backscattering measurements （BS） is proposed. The emulsions assayed exhibited a different backscattering p...
关键词：EMULSION PROTEINS CREAMING KINETIC multiple light scattering. 
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