Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation

标题
Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation
作者
关键词
Nanoemulsion, Repulsive gelation, Effective oil volume fraction, Jamming transition, Counterion dissociation factor
出版物
JOURNAL OF FOOD ENGINEERING
Volume 249, Issue -, Pages 25-33
出版商
Elsevier BV
发表日期
2019-01-02
DOI
10.1016/j.jfoodeng.2018.12.017

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