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Food Chemistry|June 2, 2019
Activation energy for the viscoelastic flow: Analysis of the microstructure-at-rest of (water- and milk-based) fruit beveragesJ Rubio-Merino, F J Rubio-HernándezAdvances in Colloid and Interface Science|February 14, 2004
The primary electroviscous effect in colloidal suspensionsF J Rubio-Hernández, F Carrique, E Ruiz-ReinaJournal of Colloid and Interface Science|June 13, 2001
Primary Electroviscous Effect with a Dynamic Stern Layer: Low kappaa ResultsF. J. Rubio-Hernández, E. Ruiz-Reina, A. I. Gómez-MerinoJournal of Colloid and Interface Science|December 3, 2003
Stern-layer parameters of alumina suspensionsE Ruiz-Reina, A I Gómez-Merino, F J Rubio-Hernández, et al.Journal of Colloid and Interface Science|April 19, 2003
An experimental test of Booth's primary electroviscous effect theoryF J Rubio-Hernández, A I Gómez-Merino, E Ruiz-Reina, et al.Journal of Colloid and Interface Science|February 7, 2006
Intrinsic viscosity of SiO2, Al2O3 and TiO2 aqueous suspensionsF J Rubio-Hernández, M F Ayúcar-Rubio, J F Velázquez-Navarro, et al.Journal of Colloid and Interface Science|September 4, 2007
The Hamaker constant of anatase aqueous suspensionsA I Gómez-Merino, F J Rubio-Hernández, J F Velázquez-Navarro, et al.Pageof 1