The rheology and foamability of crystal-melt suspensions composed of triacylglycerols.

Mishra, Kim; Kämpf, Fabian; Ehrengruber, Silas; Merkel, Julia; Kummer, Nico; Pauer, Robin; Fischer, Peter; Windhab, Erich J

Mishra, Kim; Kämpf, Fabian; Ehrengruber, Silas; Merkel, Julia; Kummer, Nico; Pauer, Robin; Fischer, Peter; Windhab, Erich J.

Afiliación

Mishra K; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.
Kämpf F; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.
Ehrengruber S; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.
Merkel J; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.
Kummer N; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.
Pauer R; Laboratory for Cellulose & Wood Materials, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland.
Fischer P; Electron Microscopy Center, EMPA - Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland.
Windhab EJ; Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland. kim.mishra@hest.ethz.ch.

Soft Matter ; 18(6): 1183-1193, 2022 Feb 09.

Article en En | MEDLINE | ID: mdl-35037667

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Soft Matter Año: 2022 Tipo del documento: Article País de afiliación: Suiza Pais de publicación: Reino Unido

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