High internal phase water/oil and oil/water gel emulsions formed using a glucose-based low-molecular-weight gelator-Reference-Cited by-同舟云学术

High internal phase water/oil and oil/water gel emulsions formed using a glucose-based low-molecular-weight gelator

Published:2018 Issue:9 Volume:42 Page:6601-6603
ISSN:1144-0546
Container-title:New Journal of Chemistry
language:en
Short-container-title:New J. Chem.

Author:

Ono Fumiyasu¹²³⁴⁵^ORCID,Shinkai Seiji⁶⁷⁵⁸⁹,Watanabe Hisayuki¹²³⁴⁵

Affiliation:

1. Advanced Materials Research Laboratory

2. KOINE Project Division

3. Global Innovation Center

4. Kyushu University

5. 4-1 Kyudai-Shinmachi

6. Institute of Systems

7. Information Technologies and Nanotechnologies (ISIT)

8. Nishi-ku, Fukuoka-city

9. Fukuoka 819-0388

Abstract

High internal phase silicone-oil-containing water/oil and oil/water emulsions were prepared using low loadings of a glucose-based low-molecular-weight gelator.

Publisher

Royal Society of Chemistry (RSC)

Subject

Materials Chemistry,General Chemistry,Catalysis

Link

http://pubs.rsc.org/en/content/articlepdf/2018/NJ/C7NJ04508E

Reference20 articles.

1. Food emulsions and foams: Stabilization by particles

2. Preparation of polymeric microcapsules enclosing microbial cells by radical suspension polymerization via water-in-oil-in-water emulsion

3. Preparation of Microcapsules Containing β-Carotene with Thermo Sensitive Curdlan by Utilizing Reverse Dispersion

4. Structure of high-internal-phase-ratio emulsions

5. The geometry of high-internal-phase-ratio emulsions

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