Characterization of Spontaneous Transformation-Based Droplet Formation during Microchannel Emulsification-Reference-Cited by-同舟云学术

Characterization of Spontaneous Transformation-Based Droplet Formation during Microchannel Emulsification

Published:2002-08-15 Issue:36 Volume:106 Page:9405-9409
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Sugiura Shinji¹,Nakajima Mitsutoshi¹,Kumazawa Naoyuki¹,Iwamoto Satoshi¹,Seki Minoru¹

Affiliation:

1. National Food Research Institute, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642 Japan, Department of Chemistry and Biotechnology, The University of Tokyo, Hongo 7-3-1, Bunkyo-ku, Tokyo 113-8656, Japan, and Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai 1-1-1, Tsukuba, Ibaraki 305-8573, Japan

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp0259871

Reference28 articles.

1. McClements, D. J.Food Emulsions: Principles, Practice, andTechniques; CRC Press: Boca Raton, FL, 1999; Chapter 1.

2. Preparation of microspheres by the solvent evaporation technique

3. Release rates from semi-crystalline polymer microcapsules formed by interfacial polycondensation

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