Compositional ripening of particle- and surfactant-stabilised emulsions: a comparison-Reference-Cited by-同舟云学术

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Compositional ripening of particle- and surfactant-stabilised emulsions: a comparison

Published:2010 Issue:9 Volume:12 Page:2219
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Binks Bernard P.,Fletcher Paul D.I.,Holt Benjamin L.,Kuc Olivia,Beaussoubre Pascal,Wong Kenneth

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2010/CP/B918812F

Reference43 articles.

1. Particles as surfactants—similarities and differences

2. Comparison of solid particles, globular proteins and surfactants as emulsifiers

3. The effect of long-chain alkanes on the stability of oil-in-water emulsions. The significance of ostwald ripening

4. Ostwald ripening and the stability of emulsion systems: an explanation for the effect of an added third component

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