Influence of Dextran Sulfate and NaCl on the Flocculation of Oil-in-Water Emulsions Stabilized by a Nonionic Surfactant
Author:
Affiliation:
1. Food Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980336g
Reference32 articles.
1. On Interaction between Two Bodies Immersed in a Solution of Macromolecules
2. Interaction between particles suspended in solutions of macromolecules
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