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Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
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Stability of suspensions, emulsions, and foams studied by a novel automated analyzer

Tommy S Horozov1, Bernard P Binks

  • 1Surfactant & Colloid Group, Department of Chemistry, University of Hull, Hull HU6 7RX, U.K. t.s.horozov@hull.ac.uk

Langmuir : the ACS Journal of Surfaces and Colloids
|October 6, 2004
PubMed

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