The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces-Reference-Cited by-同舟云学术

The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces

Published:2014-04 Issue: Volume:419 Page:134-141
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Munk Merete B.,Erichsen Henriette R.,Andersen Mogens L.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference36 articles.

1. Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

2. Factors governing partial coalescence in oil-in-water emulsions

3. Foam stability and interfacial properties of milk protein?surfactant systems

4. Orthokinetic destabilization of a protein-stabilized emulsion by a water-soluble surfactant

5. Proteins and emulsifiers at liquid interfaces

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