Scaling Behavior of Delayed Demixing, Rheology, and Microstructure of Emulsions Flocculated by Depletion and Bridging-Reference-Cited by-同舟云学术

Scaling Behavior of Delayed Demixing, Rheology, and Microstructure of Emulsions Flocculated by Depletion and Bridging

Published:2004-11-17 Issue:26 Volume:20 Page:11321-11328
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Blijdenstein Theo B. J.¹,van der Linden Erik¹,van Vliet Ton¹,van Aken George A.¹

Affiliation:

1. Wageningen Center for Food Sciences (WCFS), P.O. Box 557, 6700 AN, Wageningen, The Netherlands, Food Physics Laboratory, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands, and NIZO food research, P.O. Box 20, 6710 BA, Ede, The Netherlands

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/la048608z

Reference53 articles.

1. Starrs, L.; Poon, W. C. K.; Hibberd, D.; Robins, M.J. Phys. Condens.Matter2002,14, 2485−2505.

2. Structure of adhesive emulsions

3. From colloidal aggregation to spinodal decomposition in sticky emulsions

4. Viscoelasticity of Depletion-Induced Gels in Emulsion−Polymer Systems

5. Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide

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