Emulsion droplet spreading at air/water interfaces: mechanisms and relevance to the whipping of cream

N.E. Hotrum

Research output: Thesisinternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Cohen Stuart, Martien, Promotor
  • van Aken, G.A., Co-promotor, External person
  • van Vliet, Ton, Co-promotor
Award date22 Jun 2004
Place of Publication[S.I.]
Print ISBNs9789085040255
Publication statusPublished - 2004


  • emulsions
  • spreading
  • surface tension
  • droplets
  • whipped cream
  • whipping cream

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