Open access
1,126
Views
9
CrossRef citations to date
0
Altmetric
Articles
Influence of interfacial mechanisms on the rheology of creaming emulsions
Beatriz HerranzDepartment of Characterization, Quality and Safety, Institute of Food Science and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]
View further author information
, View further author information
María Dolores AlvarezDepartment of Characterization, Quality and Safety, Institute of Food Science and Nutrition (ICTAN-CSIC), Madrid, SpainView further author information
, Michael J. RidoutDepartment of Applied Physics, Quadram Institute Bioscience, Norwich, UKView further author information
& Peter J. WildeDepartment of Applied Physics, Quadram Institute Bioscience, Norwich, UKView further author information
Pages 1322-1331
|
Received 01 Dec 2017, Accepted 13 Jun 2018, Published online: 29 Jun 2018
Reprints and Permissions
This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.
You are not required to obtain permission to reuse this article in part or whole.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.