Spontaneous Oleofoams from Water‐in‐Oil Emulsions-Reference-Cited by-同舟云学术

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Spontaneous Oleofoams from Water‐in‐Oil Emulsions

Published:2020-01-17 Issue:3 Volume:97 Page:243-252
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Grizopoulou Sofia¹,Karagiorgou Maria¹,Karageorgiou Vassilis¹,Shao Ping²,Petridis Dimitrios¹,Ritzoulis Christos¹³^ORCID

Affiliation:

1. Department of Food Science and TechnologyInternational Hellenic University Sindos Campus Thessaloniki 57400 Greece

2. Department of Food Science and TechnologyZhejiang University of Technology Hangzhou Zhejiang 310014 China

3. School of Food Science and BiotechnologyZhejiang Gongshang University Xiasha Hangzhou Zhejiang 310016 China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12329

Reference23 articles.

1. Non-aqueous foams in lubricating oil systems

2. Whipped oil stabilised by surfactant crystals

3. Ultra-stable self-foaming oils

4. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions

5. Food emulsions and foams: Stabilization by particles

Cited by 2 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. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels;Food Chemistry;2020-12

2. Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing;Food Biophysics;2020-10-26

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