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Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
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Influence of dynamic interfacial tension on droplet formation during membrane emulsification

S van der Graaf1, C G P H Schroën, R G M van der Sman

  • 1Food and Bioprocess Engineering Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands. sandra.vandergraaf@wur.nl

Journal of Colloid and Interface Science
|September 3, 2004
PubMed

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