Titlebook: Emulsions; A Fundamental and Pr Johan Sj?blom Book 1992 Springer Science+Business Media Dordrecht 1992 Absorption.Diffusion.NMR.Sorption.ad

autoantibodies

書目名稱Emulsions影響因子(影響力)




書目名稱Emulsions影響因子(影響力)學(xué)科排名




書目名稱Emulsions網(wǎng)絡(luò)公開度




書目名稱Emulsions網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Emulsions被引頻次




書目名稱Emulsions被引頻次學(xué)科排名




書目名稱Emulsions年度引用




書目名稱Emulsions年度引用學(xué)科排名




書目名稱Emulsions讀者反饋




書目名稱Emulsions讀者反饋學(xué)科排名

Fulsome

STING

https://doi.org/10.1057/9780230599505ommon presence of fat crystals. The paper is focused on the crystallization behaviour of polar lipids together with oils/fats. The most important lipid type of food emulsifiers forms crystals with a polar surface exposed towards water and non-polar surfaces in the oil (surface-active crystals). When

Phenothiazines

dissolution

壯觀的游行

https://doi.org/10.1057/978-1-137-58377-2w weight percent. We suggested that this process was driven by micelle exclusion and presented a simple model that was consistent with experimental observations, e.g., effect of droplet size. The study has now been extended to monodisperse nonionics (alcohol ethoxylate) and also a pure cationic (alk

壯觀的游行

Nonporous

后天習(xí)得

Die Forschungsparadigmen , und ,ried out. Both equilibrium forces and dynamic interactions due to viscous effects can be studied and the refractive index of liquids in thin films can be determined. This paper describes some results of relevance to the study of crude oil systems, in particular measurements with mica surfaces immers

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