In recent years chemical engineers have shown an increasing interest in non-invasive
measurement techniques; Nuclear Magnetic Resonance (NMR) is perhaps the ultimate …

Emulsions are colloidal systems which consist of discrete dispersions of droplets of one
liquid phase within another immiscible liquid phase. They occur naturally (eg milk and …

Emulsions occur either as end products or during the processing of products in a huge
range of areas including the food, agrochemical, pharmaceutical, paint and oil industries …

Factors affecting the stability of oil-in-water emulsions with respect to coalescence, creaming
and flocculation are critically reviewed with emphasis on the role of adsorbed protein and …

The viscosity and degree of flocculation of 20 wt% n‐hexadecane oil‐in‐water emulsions
stabilized by whey protein isolate (1 wt% WPI in 0.05 M phosphate buffer, pH 7.0) increased …

Flows of dense emulsions show many complex features among which long range nonlocal
effects pose a problem for macroscopic characterization. In order to get around this problem …

The emulsifying and foaming properties of milk proteins are amongst their most important
functional properties (Morr, 1982; Mitchell, 1986; Doxastakis, 1989; Mulvihill and Fox, 1989; …

Magnetic resonance imaging (MRI) is used to measure the time evolution of the volume
fraction vs. height profile during batch sedimentation of rod‐like particle suspensions. At any …

Magnetic resonance (MR), in the form of solid-state nuclear magnetic resonance (NMR)
spectroscopy, is well established as a research tool for investigations of the structures of …

Two barley cultivars, Excel and Prisma (six‐row and two‐row types, respectively), were
obtained from the 1993 harvest at Crookston, MN. Magnetic resonance imaging (MRI) was …