Results 211 to 220 of about 52,002 (262)
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Perspectives in the stability of emulsion explosive
Advances in Colloid and Interface Science, 2022This review explores the stability of emulsion explosive, through summarizing its instability reason, stability mechanism, affecting factors, improvement ways and evaluation methods. The emulsion explosive can be recognized as highly concentrated emulsion due to the volume fraction of dispersed phase exceed 74%.
Kai-Ming Zhang, Hai-Rong Zhao
exaly +3 more sources
Stability criteria for emulsions
Physical Review Letters, 1992The coalescence of monodisperse silicone oil-in-water emulsions stabilized with sodium dodecyl sulfate has been studied. We report the existence of a sharp destabilization threshold, controlled by surfactant chemical potential, osmotic pressure, and droplet diameter, at which the rate of coalescence increases dramatically.
, Bibette, , Morse, , Witten, , Weitz
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Journal of Food Engineering, 1994
Abstract Factors affecting the structure and composition of adsorbed protein layers are described with reference to macroscopic oil-water interfaces and protein-stabilized oil-in-water emulsions. Measurements of specular neutron reflectance and surface shear viscosity provide information on differences in adsorbed layers between the disordered β ...
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Abstract Factors affecting the structure and composition of adsorbed protein layers are described with reference to macroscopic oil-water interfaces and protein-stabilized oil-in-water emulsions. Measurements of specular neutron reflectance and surface shear viscosity provide information on differences in adsorbed layers between the disordered β ...
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Journal of the American Oil Chemists' Society, 1957
ConclusionsThe interfacial film can be regarded as an energy barrier to coalescence. The derived equation relating the log of emulsion stability to (C/Co)1/2 is shown to be in accordance with experimental findings.
Lloyd Osipow +2 more
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ConclusionsThe interfacial film can be regarded as an energy barrier to coalescence. The derived equation relating the log of emulsion stability to (C/Co)1/2 is shown to be in accordance with experimental findings.
Lloyd Osipow +2 more
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Progress in Organic Coatings, 1975
A survey article on the chemical and physical factors determining emulsion stability.
Fumincki Haursawa, Takeo Mitsui
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A survey article on the chemical and physical factors determining emulsion stability.
Fumincki Haursawa, Takeo Mitsui
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The stability of elementary emulsion drops and emulsions
Journal of Colloid Science, 1953Abstract 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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Fluorocarbon Emulsions the Stability Issue
Artificial Cells, Blood Substitutes, and Biotechnology, 1994Long-term room temperature stability of ready-to-use concentrated fluorocarbon emulsions is necessary in order to fully exploit the therapeutic potential of fluorocarbons. Consequently, considerable efforts have been directed at investigating the physical nature of such emulsions, the mechanisms which lead to their degradation and the means of ...
M, Postel, J G, Riess, J G, Weers
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A hierarchical emulsion system stabilized by soyasaponin emulsion droplets
Food & Function, 2021Oil/water (O/W) emulsion droplets coated with soyasaponin (Ssa) were used as emulsifiers to prepare emulsions with hierarchical configurations (2.82 μm).
Guo-Xiu Zhao +7 more
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Food Chemistry, 2023
Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation
Huan, Fan +6 more
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Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion stability and the mechanism of synergistic stabilization of emulsions. As WPI content increased from 0% to 13%, the paste final viscosity and retrogradation
Huan, Fan +6 more
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Stability of Intravenous Fat Emulsions
Archives of Surgery, 1980To the Editor.—Since the reintroduction of fat emulson into the marketplace, surgeons have expressed interest in the compatibility of the product with the dextrose, amino acids, and electrolytes that comprise the balance of total parenteral nutrition regimens.
C D, Black, N G, Popovich
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