Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

Paul A. Gunning; Martin S.R. Hennock; Andrew M. Howe; Alan R. Mackie; Peter Richmond; Margaret M. Robins

doi:10.1016/0166-6622(86)80228-1

ScienceGate Book Chapters

JOURNAL ARTICLE

Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

Paul A. Gunning Martin S.R. Hennock Andrew M. Howe Alan R. Mackie Peter Richmond Margaret M. Robins

Year: 1986 Journal: Colloids and Surfaces Vol: 20 (1-2)Pages: 65-80 Publisher: Elsevier BV

DOI: 10.1016/0166-6622(86)80228-1

Get Full-Text PDF Get Analytical Report

Keywords:

Creaming Emulsion Flocculation Chemistry Oil droplet Rheology Chemical engineering Pulmonary surfactant Surface tension Phase (matter) Chromatography Materials science Organic chemistry Thermodynamics Composite material

Metrics

Cited By

1.72

FWCI (Field Weighted Citation Impact)

Refs

0.81

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Electrostatics and Colloid Interactions

Physical Sciences → Chemistry → Physical and Theoretical Chemistry

Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

Metrics

Citation History

Topics

Related Documents

Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions

Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

Creaming in Flocculated Oil-in-Water Emulsions

Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide

Creaming and rheology of oil-in-water emulsions