Dynamic emulsification and catastrophic phase inversion of lecithin-based emulsions

Fundamentals of the hydrodynamic mechanism of splitting in dispersion processes

J. O. Hinze · AIChE Journal · 1955 · 2.5K citations

Dispersion Processes, Engineering, Fluid Mechanics +19

Agitation of non‐Newtonian fluids

A. B. Metzner, R. E. Otto · AIChE Journal · 1957 · 1K citations

Rapid Mixing, Unsteady Flow, Fluid Properties +13

Current Phenomenological Know-How and Modeling of Emulsion Inversion

Jean‐Louis Salager, Laura Márquez, Alejandro A. Peña et al. · Industrial & Engineering Chemistry Research · 2000 · 148 citations

Food Colloid, Emulsion Inversion Phenomena, Catastrophic Inversions +12

Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions

S. Tesch, Helmar Schubert · Journal of Food Engineering · 2002 · 118 citations

Food Colloid, Aqueous Phase, Rheology +3

What can nature offer from an emulsifier point of view: trends and progress?

Nissim Garti · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1999 · 108 citations

Biology, Emulsifier Point, Behavioral Sciences