Effect of different crystalline structures on W/O and O/W/O wax emulsion stability
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference26 articles.
1. Pickering emulsions stabilized by paraffin wax and Laponite clay particles;Li;J. Colloid Interface Sci.,2009
2. Flocculation and coalescence in water-in-oil emulsions stabilized by paraffin wax crystals;Hodge;Food Res. Int.,2003
3. Effects of temperature on water-in-oil emulsions stabilised solely by wax microparticles;Binks;J. Colloid Interface Sci.,2009
4. Trends in structuring edible emulsions with Pickering fat crystals;Rousseau;Curr. Opin. Colloid Interface Sci.,2013
5. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions;Dickinson;Trends Food Sci. Technol.,2012
Cited by 39 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. Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction;Food Hydrocolloids;2024-11
2. Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications;Trends in Food Science & Technology;2024-08
3. Study on the effect of wax on hydrate formation in the presence/absence of span 80;Journal of Molecular Liquids;2024-06
4. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds;Advances in Colloid and Interface Science;2024-06
5. Synergistic Effect of Asphaltene, Resin, and Wax Improving the Emulsification and Interfacial Properties of a High-Phase-Inversion Thin Oil;Langmuir;2024-04-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3