Phenoxy-substituted dextrans as emulsifying agent::: role of the substitution ratio on O/W emulsion stability and interfacial activity
Pascal IMBERT
Colloids and Surfaces A: …, 2002
View PDFchevron_right
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
Monika Gibis
Journal of Colloid and Interface Science, 2012
View PDFchevron_right
Ostwald Ripening of Alkane in Water Emulsions Stabilized by Hexaethylene Glycol Dodecyl Ether
Robert Finsy
Langmuir, 2003
View PDFchevron_right
Phenoxy-substituted dextrans as emulsifying agent
Véronique Sadtler
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2002
View PDFchevron_right
Performance of oil-in-water emulsions stabilized by different types of surface-active components
Bruna Barbon Paulo
Colloids and Surfaces B: Biointerfaces, 2020
View PDFchevron_right
Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum
David McClements
Applied Sciences, 2020
View PDFchevron_right
Bortnowska G.: 2008. The effect of competitive adsorption between proteins of dried egg yolk and Tween 65 on the stability and microstrukture of oil-in-water emulsions. EJPAU 11(3), #01.
Grażyna Bortnowska
View PDFchevron_right
Aging of oil-in-water emulsions: The role of the oil
Kathryn McGrath, Holger Egger
Journal of Colloid and Interface Science, 2006
View PDFchevron_right
Composition , Stability and Microstructure of O / W Emulsions on the Retention and Release Characteristics of Diacetyl and (-)-Alpha-Pinene Gra ż yna Bortnowska
Grażyna Bortnowska
2011
View PDFchevron_right
Ostwald Ripening of Alkane Emulsions in the Presence of Surfactant Micelles
Yves De Smet
Langmuir, 1999
View PDFchevron_right
Formulation of a Food Grade Water-In-Oil Nanoemulsion: Factors Affecting on Stability
MAHNAZ TABIBIAZAR
Pharmaceutical Sciences, 2015
View PDFchevron_right
Influence of pumpkin seed oil in continuous phase on droplet size and stability of water-in-oil emulsions
Milan Sovilj
Acta periodica technologica, 2011
View PDFchevron_right
Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions
Thomas Moschakis, Costas Biliaderis
Food & Function, 2012
View PDFchevron_right
Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions
Thomas Moschakis, Costas Biliaderis
Procedia Food Science, 2011
View PDFchevron_right
Designing and Characterization of Emulsion-Based Matrices for the Encapsulation of Bioactive Oils using Polysaccharides
lohith kumar
2017
View PDFchevron_right
Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method
wan man cho
Journal of Industrial and Engineering Chemistry, 2009
View PDFchevron_right
Effect of the Type of the Oil Phase on Stability of Highly Concentrated Water-in-Oil Emulsions
NSENDA TSHILUMBU
Коллоидный журнал, 2013
View PDFchevron_right
On water-in-oil emulsions stabilized by fine solids
Jacob Masliyah
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2001
View PDFchevron_right
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
Carolina Arzeni
Journal of Food Engineering, 2015
View PDFchevron_right
Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
Moshe Rosenberg
Food Hydrocolloids, 1998
View PDFchevron_right
Effects of Oil-Dispersed Phase Composition and Selected Polysaccharides on the Physical Properties and Stability of Soybean-Palm Kernel Olein Blend Oil-In-Water Emulsions Model System
NOR HAYATI IBRAHIM
2008
View PDFchevron_right
Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions
Petar Dokic
Acta periodica technologica, 2004
View PDFchevron_right
A DSC study of water behavior in water-in-oil microemulsions stabilized by sucrose esters and butanol
Monzer Fanun
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2000
View PDFchevron_right
Effect of Demulsifier Properties on Destabilization of Water-in-Oil Emulsion
Yuming Xu, yuming xu
View PDFchevron_right
Oil-in-water emulsions stabilized by chitin nanocrystal particles
Thomas Moschakis, Costas Biliaderis
Food Hydrocolloids, 2011
View PDFchevron_right
Formation and Stability of Oil-In-Water Caseinate�emulsions a Thesis Presented in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in Food Technology at Massey University by
Magesh Srinivasan
2011
View PDFchevron_right
Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils
Lulu Henson
Journal of Food Science, 2011
View PDFchevron_right
Stabilization of water-in-oil (W/O) emulsions using food grade materials
Morfo Zembyla
2019
View PDFchevron_right
Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
Silvana Fioramonti
Food Hydrocolloids, 2015
View PDFchevron_right
Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions
Anthony Kotula
Journal of the American Oil Chemists' Society, 2008
View PDFchevron_right
Properties and Stability of Oil-in-Water Emulsions Stabilized by Coconut Skim Milk Proteins
Ekasit Onsaard
Journal of Agricultural and Food Chemistry, 2005
View PDFchevron_right
Formulation And Characterization Of Oil-In-Water Emulsions Stabilized By Gelatinized Kudzu Starch
Marcos A Neves
International Journal of Food Properties
View PDFchevron_right
Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor
Lulu Henson
Food Chemistry, 2011
View PDFchevron_right
Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability
Juarez Vicente
International journal of biological macromolecules, 2018
View PDFchevron_right
Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum
Francisco Goycoolea, Miguel Valdez
Carbohydrate Polymers, 2006
View PDFchevron_right