An unconventional aging mechanism of nanoemulsions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00396-015-3783-5.pdf
Reference45 articles.
1. Walstra, P. and P.E.A. Smulders (1998) Chapter 2 Emulsion formation, in Modern aspects of emulsion science, The Royal Society of Chemistry. p. 56-99
2. Meleson K, Graves S, Mason TG (2004) Formation of concentrated nanoemulsions by extreme shear. Soft Mater 2(2-3):109–123
3. Rondón-González M et al (2006) Emulsion inversion from abnormal to normal morphology by continuous stirring without internal phase addition: effect of surfactant mixture fractionation at extreme water–oil ratio. Colloids Surf, A 288(1–3):151–157
4. Desrumaux A, Marcand J (2002) Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics. Int J Food Sci Technol 37(3):263–269
5. Floury J et al (2003) Effect of high pressure homogenisation on methylcellulose as food emulsifier. J Food Eng 58(3):227–238
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