Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

Eric Dickinson; Christos Ritzoulis

doi:10.1006/jcis.1999.6682

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Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

Eric Dickinson Christos Ritzoulis

Year: 2000 Journal: Journal of Colloid and Interface Science Vol: 224 (1)Pages: 148-154 Publisher: Elsevier BV

DOI: 10.1006/jcis.1999.6682

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Keywords:

Creaming Chemistry Flocculation Emulsion Pulmonary surfactant Sodium dodecyl sulfate Rheology Chromatography Sodium Micelle Chemical engineering Oil droplet Aqueous solution Organic chemistry Materials science Biochemistry Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

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