Maximum disjoining pressure in protein stabilized concentrated oil-in-water emulsions-Reference-Cited by-同舟云学术

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Maximum disjoining pressure in protein stabilized concentrated oil-in-water emulsions

Published:1992-01 Issue:1-2 Volume:62 Page:41-55
ISSN:0166-6622
Container-title:Colloids and Surfaces
language:en
Short-container-title:Colloids and Surfaces

Author:

Narsimhan Ganesan

Publisher

Elsevier BV

Subject

General Engineering

Reference39 articles.

1. Transactions and communications

2. A study of a protein stabilized oil in water emulsion;Srivastava,1964

3. Film formation of hydrophilic colloids at an oil/water interface;Shotton,1964

4. DISPERSION STATE OF PROTEIN-STABILIZED EMULSIONS Dependence of Globule Size and Size Distribution upon pH in Concentrated Oil-in-Water Systems

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1. Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams;Annual Review of Food Science and Technology;2018-03-25

2. Protein-Templated Oil Gels and Powders;Edible Oleogels;2018

3. Manipulating and quantifying temperature-triggered coalescence with microcentrifugation;Lab on a Chip;2015

4. Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions;Langmuir;2013-11-26

5. Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions;Langmuir;2013-07-16

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