Foams Stabilized by Multilamellar Polyglycerol Ester Self-Assemblies-Reference-Cited by-同舟云学术

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Foams Stabilized by Multilamellar Polyglycerol Ester Self-Assemblies

Published:2012-12-19 Issue:1 Volume:29 Page:38-49
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Curschellas Corina¹,Kohlbrecher Joachim²,Geue Thomas²,Fischer Peter¹,Schmitt Bertrand³,Rouvet Martine³,Windhab Erich J.¹,Limbach Hans Jörg³

Affiliation:

1. Laboratory of Food Process Engineering, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland

2. Laboratory for Neutron Scattering, Paul Scherrer Institut, 5232 Villigen PSI, Switzerland

3. Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la3029116

Reference73 articles.

1. Interfacial and foaming properties of some food grade low molecular weight surfactants

2. The function of α-crystalline emulsifiers on expanding foam surfaces

3. Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides

4. Swelling behaviour of lamellar phases of saturated monoglycerides in aqueous systems

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1. Colloid, interface, and foam properties of water-soluble polyglycerol esters solutions;Journal of Colloid and Interface Science;2025-01

2. Liquid foams: New insights and perspectives from neutron and synchrotron scattering experiments;Current Opinion in Colloid & Interface Science;2024-08

3. The influence of bilayer fluidity on the stability of aqueous foams made from surfactant vesicle dispersions;Journal of Molecular Liquids;2024-03

4. Colloid, Interface, and Foam Properties of Water-Soluble Polyglycerol Esters Solutions;2024

5. The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface;Food Hydrocolloids;2023-12

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