Impact of Particle Sedimentation in Pendant Drop Tensiometry-Reference-Cited by-同舟云学术

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Impact of Particle Sedimentation in Pendant Drop Tensiometry

Published:2022-08-09 Issue:33 Volume:38 Page:10183-10191
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Delahaije Roy J. B. M.¹²,Sagis Leonard M. C.¹^ORCID,Yang Jack¹³^ORCID

Affiliation:

1. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands

2. FrieslandCampina Innovation Centre, Bronland 20, 6708 WH Wageningen, The Netherlands

3. Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, 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/acs.langmuir.2c01193

Reference37 articles.

1. Implications of interfacial characteristics of food foaming agents in foam formulations

2. Rheological properties of protein films

3. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

4. Towards predicting the stability of protein-stabilized emulsions

5. Complex interfaces in food: Structure and mechanical properties

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in drop and bubble profile analysis tensiometry;Current Opinion in Colloid & Interface Science;2024-10

2. (Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil–Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability;Langmuir;2024-08-10

3. Surface dilatational and foaming properties of whey protein and escin mixtures;Food Hydrocolloids;2023-11

4. Thermo-Switchable Pickering Emulsion Stabilized by Smart Janus Nanosheets for Controllable Interfacial Catalysis;ACS Sustainable Chemistry & Engineering;2023-09-12

5. Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-04

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