Enhanced Stability of the Dispersed Phase Stabilized by Polyether-Modified Siloxane in the Double Emulsion System: Storage Stability and Rheological Investigation-Reference-Cited by-同舟云学术

Enhanced Stability of the Dispersed Phase Stabilized by Polyether-Modified Siloxane in the Double Emulsion System: Storage Stability and Rheological Investigation

Published:2020-04-28 Issue:20 Volume:59 Page:9688-9698
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Debeli Dereje Kebebew¹²^ORCID,Lin Chao¹²,Gan Liang³,Deng Jianjun³,Hu Liuyun³,Shan Guorong¹²^ORCID

Affiliation:

1. State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China

2. Institute of Zhejiang University-Quzhou, Quzhou 324000, China

3. Infinitus (China) Company Ltd, Guangzhou 510623, China

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.iecr.0c01260

Reference42 articles.

1. Enhancing the Stability of Oil-in-Water Emulsions Emulsified by Coconut Milk Protein with the Application of Acoustic Cavitation

2. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

3. Formation, stability and properties of multilayer emulsions for application in the food industry

4. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin

5. Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

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