Properties of Palm Oil-in-Water Emulsions Stabilized by Nonionic Emulsifiers

Khaliq Ahmad; C. C. Ho; Wye‐Khay Fong; D. Toji

doi:10.1006/jcis.1996.0417

ScienceGate Book Chapters

JOURNAL ARTICLE

Properties of Palm Oil-in-Water Emulsions Stabilized by Nonionic Emulsifiers

Khaliq Ahmad C. C. Ho Wye‐Khay Fong D. Toji

Year: 1996 Journal: Journal of Colloid and Interface Science Vol: 181 (2)Pages: 595-604 Publisher: Elsevier BV

DOI: 10.1006/jcis.1996.0417

Get Full-Text PDF Get Analytical Report

Keywords:

Creaming Emulsion Palm oil Surface tension Chemical engineering Chemistry Rheology Turbidity Particle size Chromatography Materials science Organic chemistry Composite material Food science

Metrics

Cited By

0.71

FWCI (Field Weighted Citation Impact)

Refs

0.72

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Coconut Research and Applications

Physical Sciences → Chemistry → Inorganic Chemistry

Properties of Palm Oil-in-Water Emulsions Stabilized by Nonionic Emulsifiers

Metrics

Citation History

Topics

Related Documents

Properties of palm‐oil‐in‐water emulsions: Effect of mixed emulsifiers

Emulsification Rheokinetics of Nonionic Surfactant-Stabilized Oil-in-Water Emulsions

Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers

Stabilization of dodecylbenzene in water emulsions with nonionic emulsifiers

Palm‐Based Nonionic Surfactants as Emulsifiers for High Internal Phase Emulsions