Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat

被引：0
|
作者：
机构：
来源：
| 1600年 / 81期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Polyelectrolyte-surfactant interaction and its influence on flocculation and coalescence of oil-in-water emulsions
    Chen, WJ
    JOURNAL OF THE CHINESE INSTITUTE OF CHEMICAL ENGINEERS, 2001, 32 (02): : 95 - 107
  • [22] The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storage
    Liu, Chunhuan
    Zheng, Zhaojun
    Cao, Chen
    Liu, Yuanfa
    FOOD CHEMISTRY, 2019, 300
  • [23] DEAGGREGATION IN OIL-IN-WATER EMULSIONS .2. INFLUENCE OF ALCOHOLS AND DIOCTYL SODIUM SULFOSUCCINATE
    LEMBERGER, AP
    MOURAD, N
    JOURNAL OF PHARMACEUTICAL SCIENCES, 1965, 54 (02) : 233 - +
  • [24] Effect of iron and surfactant hydroperoxides on the oxidative stability of oil-in-water emulsions.
    Nuchi, CD
    McClements, DJ
    Decker, EA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2001, 221 : U21 - U21
  • [25] SEPARATION OF OIL-IN-WATER EMULSIONS USING POLYMER COALESCENCE STRUCTURES
    Krasinski, Andrzej
    ENVIRONMENT PROTECTION ENGINEERING, 2016, 42 (02): : 19 - 39
  • [26] Shear-induced coalescence of oil-in-water Pickering emulsions
    Whitby, Catherine P.
    Fischer, Franziska E.
    Fornasiero, Daniel
    Ralston, John
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2011, 361 (01) : 170 - 177
  • [27] Factors affecting membrane coalescence of stable oil-in-water emulsions
    Hong, A
    Fane, AG
    Burford, R
    JOURNAL OF MEMBRANE SCIENCE, 2003, 222 (1-2) : 19 - 39
  • [28] Impact of Various Physicochemical Factors on Stability of Curcumin in Oil-in-water Emulsions.
    Kharat, Mahesh M.
    McClements, David Julian
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2020, 97 : 49 - 50
  • [29] The Influence of Selected Thickeners on the Textural Properties of Oil-In-Water Emulsions
    Stolic-Jovanovic, Aleksandra
    Martinovic, Milica
    Nesic, Ivana
    ACTA FACULTATIS MEDICAE NAISSENSIS, 2022, 39 (01) : 57 - 65
  • [30] POLYELECTROLYTE PROPERTIES OF CITRUS PECTINS AND THEIR INFLUENCE ON OIL-IN-WATER EMULSIONS
    Schmidt, U. S.
    Schuchmann, H. P.
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 18: HYDROCOLLOID FUNCTIONALITY FOR AFFORDABLE AND SUSTAINABLE GLOBAL FOOD SOLUTIONS, 2016, : 115 - 122
12345