Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
Author:
Affiliation:
1. School of Chemical EngineeringUniv. of Birmingham Edgbaston B14 2TT UK
2. DiageoUnit D Woodside Bishops Stortford CM23 5RG UK
Funder
Engineering and Physical Sciences Research Council
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14947
Reference38 articles.
1. Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins
2. Effect of Water-Soluble Alcohols on Surfactant Aggregation in the C12EO8 System
3. Emulsifying Effects of Food Macromolecules In Presence of Ethanol
4. THE EFFECT OF ALCOHOLS WITH DIFFERENT STRUCTURES ON THE FORMATION OF WARM O/W MICROEMULSIONS
5. Effect of Ethanol on the Solubilization of Hydrocarbon Emulsion Droplets in Nonionic Surfactant Micelles
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