Making good foams and emulsions – the role of adsorption layer properties

Leser, M. E.; Bezelgues, J.-B.; Serieye, S.; Frossard, P.; Acquistapace, S.; Appolonia-Nouzille, C.; Grigoriev, D.; Miller, R.

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Making good foams and emulsions – the role of adsorption layer properties

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Grigoriev, D.
Dmitry Shchukin, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Miller, R.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Leser, M. E., Bezelgues, J.-B., Serieye, S., Frossard, P., Acquistapace, S., Appolonia-Nouzille, C., et al. (2006). Making good foams and emulsions – the role of adsorption layer properties. In P. Fischer, P. Erni, & E. J. Windhab (Eds.), Proceedings 4th International Symposium on Food Rheology and Structure (pp. 281-285). Lappersdorf: Kerschensteiner Verlag.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0015-5BED-D

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