Surface tension-driven effects in the reconstitution of food powders

Mitchell, W.R., Forny, L., Althaus, T. et al. (4 more authors) (2019) Surface tension-driven effects in the reconstitution of food powders. Chemical Engineering Research and Design, 146. pp. 464-469. ISSN 0263-8762

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Published by Elsevier B.V. on behalf of Institution of Chemical Engineers.
Keywords: Surface tension; Food powders; Capillarity; Sinking; Reconstitution
Dates:
  • Accepted: 9 April 2019
  • Published (online): 18 April 2019
  • Published: June 2019
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Chemical and Biological Engineering (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 17 Feb 2021 08:41
Last Modified: 17 Feb 2021 08:41
Status: Published
Publisher: Elsevier
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.cherd.2019.04.015
Related URLs:

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