Institute of Process Engineering in Life SciencesFood Process Engineering

Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions

  • chair:

    Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H.P.; Gaukel, V.

  • place:

    Journal of Food Engineering, 111 (2), 265-271, 2012

  • Date: 2012