We have employed two complementary techniques, namely, the magnetic chaining technique (MCT) and a variant of the Mysels cell to obtain data concerning the repulsive interaction profiles between protein layers formed at liquid-liquid interfaces. For BSA-stabilized systems, a long-ranged repulsion is
β¦ LIBER β¦
The role of structural forces in the stability of oil-in-water emulsions
β Scribed by Ya.I. Rabinovich; A.A. Baran
- Publisher
- Elsevier Science
- Year
- 1991
- Weight
- 939 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0166-6622
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Surface forces in model oil-in-water emu
β
Tatiana D. Dimitrova; Fernando Leal-Calderon; Theodor D. Gurkov; Bruce Campbell
π
Article
π
2004
π
Elsevier Science
π
English
β 823 KB
Stability of oil-in-water emulsions with
β
M.A.J.S. van Boekel; P. Walstra
π
Article
π
1981
π
Elsevier Science
β 771 KB
The effect of lauryl alcohol on the stab
β
Robert D Vold; Kashmiri L Mittal
π
Article
π
1972
π
Elsevier Science
π
English
β 814 KB
The influence of coemulsifier type on th
β
T Engels; T FΓΆrster; W von Rybinski
π
Article
π
1995
π
Elsevier Science
π
English
β 615 KB
Creaming Stability of Flocculated Monodi
β
Ratjika Chanamai; D.Julian McClements
π
Article
π
2000
π
Elsevier Science
π
English
β 79 KB
The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of emulsions with different droplet radii (0.43 and 0.86 Β΅m), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-
Stability of Concentrated Olive Oil-in-w
β
Hsiao-Wei TAN; Misni MISRAN
π
Article
π
2008
π
John Wiley and Sons
π
English
β 175 KB