Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Investigation of the influence of mean droplet size and shear rate on crystallization behavior of hexadecane-in-water dispersions

  • Autor:

    Abramov, S., Berndt, A., Georgieva, K., Ruppik, P., Schuchmann, H. P.

  • Quelle:

    Colloids and Surfaces A: Physicochemical and Engineering Aspects 529, pp. 513–522

  • Datum: 2017