Synergistic Formation and Stabilization of Oil-in-Water Emulsions by a Weakly Interacting Mixture of Zwitterionic Surfactant and Silica Nanoparticles-Reference-Cited by-同舟云学术

Synergistic Formation and Stabilization of Oil-in-Water Emulsions by a Weakly Interacting Mixture of Zwitterionic Surfactant and Silica Nanoparticles

Published:2014-01-21 Issue:4 Volume:30 Page:984-994
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Worthen Andrew J.¹,Foster Lynn M.¹,Dong Jiannan¹,Bollinger Jonathan A.¹,Peterman Adam H.¹,Pastora Lucinda E.¹,Bryant Steven L.¹,Truskett Thomas M.¹,Bielawski Christopher W.¹,Johnston Keith P.¹

Affiliation:

1. McKetta Department of Chemical Engineering, ‡Department of Chemistry and Biochemistry, and §Department of Petroleum and Geosystems Engineering, University of Texas at Austin, Austin, Texas 78712-0231, United States

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/la404132p

Reference55 articles.

1. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

2. Nanotechnology and Related Safety Issues for Delivery of Active Ingredients in Cosmetics

3. Carbon dioxide-in-water foams stabilized with nanoparticles and surfactant acting in synergy

4. Effects of chemical dispersants and mineral fines on crude oil dispersion in a wave tank under breaking waves

5. Influence of interfacial rheology on foam and emulsion properties

Cited by 90 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. Colloidal nanoparticles of a β-cyclodextrin/L-Tryptophan inclusion complex for use as Pickering emulsion stabilizers;Food Hydrocolloids;2025-02

2. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing;Food Chemistry;2024-08

3. Fabrication of water-in-oil high internal phase pickering emulsion using edible sucrose stearate/soybean phosphatidylethanolamine complex: Interfacial properties and stabilization mechanism;Journal of Food Engineering;2024-04

4. Investigation of the interfacial phenomena in the presence of nonionic surfactants and a silica nanoparticle at the n-decane-water interface: Insights from molecular dynamics simulation;Journal of Molecular Liquids;2024-01

5. Effect of modified γ-Fe₂O₃ magnetic nanoparticles on the stability of heavy oil-in-water emulsions;Journal of Dispersion Science and Technology;2023-07-15