Emulsion - Open Access .click

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The stability of elementary emulsion drops and emulsions

Journal of Colloid Science, 1953
Abstract The rates of coalescence of oil and water drops at the oil-water interface have been measured in the presence of soaps, cholesterol, saponin, serum albumin, and polyvinyl alcohol. Interfacial viscosity and tension data have been obtained for some of the systems. With potassium laurate, cetyltrimethylammonium bromide, or sodium desoxycholate
E.G Cockbain, T.S McRoberts
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Emulsion Polymerisation

2003
This chapter focuses on the special characteristics that can be distinguished in an emulsion polymerisation related to rate, development of molar mass and chemical composition. An emulsion polymerisation comprises water, an initiator (usually water-soluble), a water-insoluble monomer and a colloidal stabiliser, which may be added or may be formed in ...
van Herk, A., Gilbert, R. G.
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Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Food Chemistry, 2022
Ran Meng, Baocai Xu, Bao Zhang
exaly

Emulsion polymers and emulsion polymerization

Journal of Colloid and Interface Science, 1982
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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Trends in Food Science and Technology, 2020
Duanquan Lin, Alan L Kelly, Song Miao
exaly

Emulsions and Emulsion Technology

Soil Science, 1975
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Emulsions: Emulsions and Surfactants in the Kitchen

2021
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Perspectives in the stability of emulsion explosive

Advances in Colloid and Interface Science, 2022
Kai-Ming Zhang, Hai-Rong Zhao
exaly