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X-Ray diffraction analysis at small angles is proposed as a nondestructive method for characterization of emulsions. The paper focuses on determinations of both, the concentration of sodium caseinate (SC) used as a stabilizer and the organization of triglyceride crystals, located outside and within emulsion droplets, respectively. Measurements performed at very small angles using ID 02a at a sample-to-detector...
X-Ray diffraction analysis at small angles is proposed as a nondestructive method for characterization of emulsions. The paper focuses on determinations of both, the concentration of sodium caseinate (SC) used as a stabilizer and the organization of triglyceride crystals, located outside and within emulsion droplets, respectively. Measurements performed at very small angles using ID 02a at a sample-to-detector...
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