Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion (original) (raw)
Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil
Jens Risbo
Food Research International, 2013
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
Effects of Adding Local Materials on Demulsifier Performance for Oil-Water Emulsions
irma elfradina
International Journal of GEOMATE, 2019
View PDFchevron_right
Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions
Yacine Hemar
Food Hydrocolloids, 2006
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
Emulsification of oil in water as affected by different parameters
musa baloch
Journal of Colloid and Interface Science, 2005
View PDFchevron_right
Density and Microviscosity Studies of Palm Oil/Water Emulsions
Juan Carlos Arboleya
Journal of Agricultural and Food Chemistry, 2005
View PDFchevron_right
Demulsification of Water in Oil Emulsions Using Water Soluble Demulsifiers
Alex Nikolov
Journal of Dispersion Science and Technology, 1992
View PDFchevron_right
Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
John Coupland
Colloids and Surfaces A-physicochemical and Engineering Aspects, 2003
View PDFchevron_right
Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsions
Bryan Maranan
Journal of Crystal Growth, 1999
View PDFchevron_right
Parameter Selection of Emulsification Processes: Conditions for Nano- and Macroemulsions
Omayma El Kinawy
Chemical Engineering & Technology, 2012
View PDFchevron_right
Factors Affecting Formation of Emulsions Containing Soybean Oil
Pornsak Sriamornsak
Advanced Materials Research, 2013
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
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
Study of highly concentrated olive oil-in-water emulsions stabilized by palm-based nonionic surfactant
Huang Ming
2009
View PDFchevron_right
Solids-stabilized oil-in-water emulsions: Scavenging of emulsion droplets by fresh oil addition
Jacob Masliyah
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1993
View PDFchevron_right
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
Duygu Aslan Türker
Journal of Food Engineering, 2020
View PDFchevron_right
Water-in-Oil Emulsion of Palm Biodiesel
Choo May
Journal of oil palm research
View PDFchevron_right
Physico-chemical properties of heavy crude oil-in-water emulsions stabilized by mixtures of ionic and non-ionic ethoxylated nonylphenol surfactants and medium chain alcohols
Ronaldo Dos Santos, Antonio Bannwart
Chemical Engineering Research and Design, 2011
View PDFchevron_right
Demulsification of solids-stabilized oil-in-water emulsions
Michael Yan
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 1996
View PDFchevron_right
Effect of Oils with Different Fatty Acids Profile on the Physical Properties of Formulated Emulsion
Faten Seleet
2015
View PDFchevron_right
Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
Marcelo Ceballos
Food Research International, 2014
View PDFchevron_right
Water-in-triglyceride oil emulsions. Effect of fat crystals on stability
Björn Bergenstahl
Journal of The American Oil Chemists Society, 1995
View PDFchevron_right
A critical review of development and demulsification mechanisms of crude oil emulsion in the petroleum industry
ABUBAKAR UMAR
Journal of Petroleum Exploration and Production Technology
View PDFchevron_right
Emulsifier selection in water/oil type emulsions by the hydrophile?lipophile balance?temperature system
kenji shinoda
Journal of Colloid and Interface Science, 1978
View PDFchevron_right
Modelling the Effect of Emulsion Components on the Properties of Oil-in-Water Emulsion Stabilized with Gelatinized Bambara Groundnut Flour Using Response Surface Methodology
IJCMER Articles
View PDFchevron_right
Thermoanalytical and microscopical investigation of the microstructure of emulsions containing polymeric emulsifier
István Erős
Journal of Thermal Analysis and Calorimetry, 2008
View PDFchevron_right
Utilization of Different Emulsifying Agents in the Preparation and Stabilization of Emulsions
Emmanuel A Kamba
International journal of materials and chemistry, 2013
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
Oil emulsions and the different recent demulsification techniques in the petroleum industry - A review
Sweeta Akbari
IOP Conference Series: Materials Science and Engineering, 2019
View PDFchevron_right
Rice husk silica for the stabilization of food-grade oil-in-water (O/W) emulsions
Lanny Sapei
Biopolymer-Based Formulations, 2020
View PDFchevron_right
Extensional Viscosity and Stability of Oil-in-water Emulsions with Addition Poly(ethylene oxide)
Piotr T. Mitkowski
Procedia Engineering, 2012
View PDFchevron_right
Effects of Interfacial Tension Alteration on the Destabilization of Water-Oil Emulsions
Aliyu Sulaimon
Science and Technology Behind Nanoemulsions
View PDFchevron_right