Mixed Aqueous-and-Oil Foams via the Spinning Together of Separate Particle-Stabilized Aqueous and Oil Foams
Author:
Affiliation:
1. School of Physics and Astronomy, University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, U.K.
2. Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 325001, P. R. China
Funder
National Natural Science Foundation of China
Wenzhou Institute, University of Chinese Academy of Sciences
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/acs.langmuir.1c03348
Reference21 articles.
1. Some applications of emulsions
2. Emulsions
3. Recent developments in food foams
4. Mixing bubbles and drops to make foamed emulsions
5. Stabilization of Liquid Foams through the Synergistic Action of Particles and an Immiscible Liquid
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