O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference35 articles.
1. Principles of emulsion formation
2. THE THEORY OF EMULSIFICATION1
3. Emulsions stabilised solely by colloidal particles
4. CXCVI.—Emulsions
5. Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account
Cited by 163 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations;International Journal of Biological Macromolecules;2024-03
2. Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder;Food Hydrocolloids;2024-01
3. A Critical Review of Bilgewater Treatment;Engineering Solutions Toward Sustainable Development;2024
4. Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk;Food Hydrocolloids;2023-12
5. High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing;Food Hydrocolloids;2023-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3