Effect of High Salt Concentrations on the Stabilization of Bubbles by Silica Particles
Author:
Affiliation:
1. Food Colloids Group, Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
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/la052193f
Reference65 articles.
1. CXCVI.—Emulsions
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3. Stabilization of emulsions by heterocoagulation of clay minerals and layered double hydroxides
4. Preparation of a novel silica-stabilized oil/water emulsion
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