387 related articles for article (PubMed ID: 24652036)
1. On the behaviour of nanoparticles in oil-in-water emulsions with different surfactants.
Lacava J; Ouali AA; Raillard B; Kraus T
Soft Matter; 2014 Mar; 10(11):1696-704. PubMed ID: 24652036
[TBL] [Abstract][Full Text] [Related]
2. The response of carbon black stabilized oil-in-water emulsions to the addition of surfactant solutions.
Katepalli H; John VT; Bose A
Langmuir; 2013 Jun; 29(23):6790-7. PubMed ID: 23692631
[TBL] [Abstract][Full Text] [Related]
3. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.
Pichot R; Spyropoulos F; Norton IT
J Colloid Interface Sci; 2010 Dec; 352(1):128-35. PubMed ID: 20817195
[TBL] [Abstract][Full Text] [Related]
4. Synergistic behaviour of ZnO nanoparticles and gemini surfactants on the dynamic and equilibrium oil/water interfacial tension.
Fereidooni Moghadam T; Azizian S; Wettig S
Phys Chem Chem Phys; 2015 Mar; 17(11):7122-9. PubMed ID: 25687519
[TBL] [Abstract][Full Text] [Related]
5. Emulsification synergism in mixtures of polyelectrolyte brush-grafted nanoparticles and surfactants.
Saigal T; Xu J; Matyjaszewski K; Tilton RD
J Colloid Interface Sci; 2015 Jul; 449():152-9. PubMed ID: 25591823
[TBL] [Abstract][Full Text] [Related]
6. Synergistic effect of silica nanoparticles and charged surfactants in the formation and stability of submicron oil-in-water emulsions.
Ghouchi Eskandar N; Simovic S; Prestidge CA
Phys Chem Chem Phys; 2007 Dec; 9(48):6426-34. PubMed ID: 18060173
[TBL] [Abstract][Full Text] [Related]
7. Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.
Berton C; Genot C; Guibert D; Ropers MH
J Colloid Interface Sci; 2012 Jul; 377(1):244-50. PubMed ID: 22525896
[TBL] [Abstract][Full Text] [Related]
8. Formulation of a cosurfactant-free O/W microemulsion using nonionic surfactant mixtures.
Cho YH; Kim S; Bae EK; Mok CK; Park J
J Food Sci; 2008 Apr; 73(3):E115-21. PubMed ID: 18387105
[TBL] [Abstract][Full Text] [Related]
9. Synergistic formation and stabilization of oil-in-water emulsions by a weakly interacting mixture of zwitterionic surfactant and silica nanoparticles.
Worthen AJ; Foster LM; Dong J; Bollinger JA; Peterman AH; Pastora LE; Bryant SL; Truskett TM; Bielawski CW; Johnston KP
Langmuir; 2014 Feb; 30(4):984-94. PubMed ID: 24409832
[TBL] [Abstract][Full Text] [Related]
10. Effect of long-chain alcohols on SDS partitioning to the oil/water interface of emulsions and on droplet size.
James-Smith MA; Alford K; Shah DO
J Colloid Interface Sci; 2007 Nov; 315(1):307-12. PubMed ID: 17662299
[TBL] [Abstract][Full Text] [Related]
11. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
Jiao J; Burgess DJ
AAPS PharmSci; 2003; 5(1):E7. PubMed ID: 12713279
[TBL] [Abstract][Full Text] [Related]
12. Interfacial properties of emulsions stabilized with surfactant and nonsurfactant coated boehmite nanoparticles.
Tigges B; Dederichs T; Möller M; Liu T; Richtering W; Weichold O
Langmuir; 2010 Dec; 26(23):17913-8. PubMed ID: 21028858
[TBL] [Abstract][Full Text] [Related]
13. Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80.
Zhu Z; Wen Y; Yi J; Cao Y; Liu F; McClements DJ
J Colloid Interface Sci; 2019 Feb; 536():80-87. PubMed ID: 30359887
[TBL] [Abstract][Full Text] [Related]
14. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.
Ostertag F; Weiss J; McClements DJ
J Colloid Interface Sci; 2012 Dec; 388(1):95-102. PubMed ID: 22981587
[TBL] [Abstract][Full Text] [Related]
15. Oil-in-water emulsion system stabilized by protein-coated nanoemulsion droplets.
Ye A; Zhu X; Singh H
Langmuir; 2013 Nov; 29(47):14403-10. PubMed ID: 24175702
[TBL] [Abstract][Full Text] [Related]
16. Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions.
Li Y; McClements DJ
Eur J Pharm Biopharm; 2011 Oct; 79(2):423-31. PubMed ID: 21443951
[TBL] [Abstract][Full Text] [Related]
17. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
Gupta R; Rousseau D
Food Funct; 2012 Mar; 3(3):302-11. PubMed ID: 22237667
[TBL] [Abstract][Full Text] [Related]
18. Evolution of equilibrium Pickering emulsions--a matter of time scales.
Kraft DJ; Luigjes B; de Folter JW; Philipse AP; Kegel WK
J Phys Chem B; 2010 Sep; 114(38):12257-63. PubMed ID: 20809591
[TBL] [Abstract][Full Text] [Related]
19. Hydrophobin coated boehmite nanoparticles stabilizing oil in water emulsions.
Reger M; Hoffmann H
J Colloid Interface Sci; 2012 Feb; 368(1):378-86. PubMed ID: 22129628
[TBL] [Abstract][Full Text] [Related]
20. Kinetic study of aggregation of milk protein and/or surfactant-stabilized oil-in-water emulsions by sedimentation field-flow fractionation.
Kenta S; Raikos V; Vagena A; Sevastos D; Kapolos J; Koliadima A; Karaiskakis G
J Chromatogr A; 2013 Aug; 1305():221-9. PubMed ID: 23899382
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
