Freezing effects of oil-in-water emulsions studied by sum-frequency scattering spectroscopy-Reference-Cited by-同舟云学术

Freezing effects of oil-in-water emulsions studied by sum-frequency scattering spectroscopy

Published:2016-07-28 Issue:4 Volume:145 Page:044706
ISSN:0021-9606
Container-title:The Journal of Chemical Physics
language:en
Short-container-title:The Journal of Chemical Physics

Author:

Smit W. J.¹^ORCID,Smolentsev N.²,Versluis J.¹,Roke S.²,Bakker H. J.¹

Affiliation:

1. FOM Institute AMOLF, Science Park 104, 1098 XG Amsterdam, The Netherlands

2. Laboratory for Fundamental Biophotonics (LBP), Institute of Bioengineering (IBI), School of Engineering (STI), École Polytechnique Fédérale de Lausanne (EPFL), 1015 Lausanne, Switzerland

Funder

Stichting voor Fundamenteel Onderzoek der Materie (FOM)

Publisher

AIP Publishing

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://aip.scitation.org/doi/pdf/10.1063/1.4959128

Reference52 articles.

1. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

2. Scanning Microbeam Small-Angle X-ray Diffraction Study of Interfacial Heterogeneous Crystallization of Fat Crystals in Oil-in-Water Emulsion Droplets

3. Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems

4. On the stability of oil-in-water emulsions to freezing

5. Crystallization in Miniemulsion Droplets

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