The major recent advances in the rheology of food, cosmetics and pharmaceuticals have
been developed in the fields of emulsions and gels. Concerning emulsion rheology, this …

A systematic procedure is presented for the synthesis and development of manufacturing
processes for creams and pastes. The procedure integrates the skills of a chemist and a …

The consumer's perception that food is one of the main determining factors for health
increases the demand for foods in line with this trend. The food industry is researching new …

Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages.
For this reason, commercially available protein isolates with different amino acid profiles …

The packing of binary and polydisperse unimodal and bimodal ensembles of hard spheres
in the limit of high pressure is studied using a sequential addition algorithm. Upon fixing the …

The development of efficient emulsion is essential and requires a good understanding of the
parameters that govern the formation and stability of the emulsion. The droplet size …

This paper deals with the influence that the agitation speed and emulsification time exert on
the droplet size distribution and some rheological and textural parameters of the final …

The demulsification process of asphalt emulsion in fresh cement asphalt emulsion (CA)
paste was investigated by measuring the viscosity and the particle size distribution of CA …

The extreme sensitivity of rheology to the microstructure of polymer melts has prompted the
development of “analytical rheology,” which seeks inferring the structure and composition of …

The influence of pH and two post-emulsification treatments (pH modification and thermal
cycles) over linear dynamic viscoelasticity and droplet size distribution, DSD, of O/W …