Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion
Author:
Affiliation:
1. Department of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1, Bunkyo, Fukui 910-8507, Japan
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.9b02930
Reference30 articles.
1. Emulsions — creaming phenomena
2. Degradation of kinetically-stable o/w emulsions
3. Sedimentation in a dilute dispersion of spheres
4. Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
5. Role of Hydrocolloids in the Creaming of Oil in Water Emulsions
Cited by 4 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. Quantitative Evaluation of the Creaming of Emulsions via Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry;Analytical Sciences;2021-10-10
2. Correction to “Using Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry to Quantitatively Analyze the Creaming of an Emulsion”;ACS Omega;2021-03-09
3. Characteristic Signal Behaviors for Water-in-Oil and Oil-in-Water Emulsions Measured by Resonance-Enhanced Multiphoton Ionization Time-of-Flight Mass Spectrometry;ACS Omega;2020-11-25
4. Laser Mass Spectrometry;Analytical Sciences;2020-03-10
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