145 related articles for article (PubMed ID: 28660034)
1. Whipped oil stabilised by surfactant crystals.
Binks BP; Garvey EJ; Vieira J
Chem Sci; 2016 Apr; 7(4):2621-2632. PubMed ID: 28660034
[TBL] [Abstract][Full Text] [Related]
2. Foams of vegetable oils containing long-chain triglycerides.
Liu Y; Binks BP
J Colloid Interface Sci; 2021 Feb; 583():522-534. PubMed ID: 33039856
[TBL] [Abstract][Full Text] [Related]
3. A novel strategy to fabricate stable oil foams with sucrose ester surfactant.
Liu Y; Binks BP
J Colloid Interface Sci; 2021 Jul; 594():204-216. PubMed ID: 33761395
[TBL] [Abstract][Full Text] [Related]
4. Smart Nonaqueous Foams from Lipid-Based Oleogel.
Fameau AL; Lam S; Arnould A; Gaillard C; Velev OD; Saint-Jalmes A
Langmuir; 2015 Dec; 31(50):13501-10. PubMed ID: 26606128
[TBL] [Abstract][Full Text] [Related]
5. Ultra-stable self-foaming oils.
Binks BP; Marinopoulos I
Food Res Int; 2017 May; 95():28-37. PubMed ID: 28395822
[TBL] [Abstract][Full Text] [Related]
6. Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.
Heymans R; Tavernier I; Danthine S; Rimaux T; Van der Meeren P; Dewettinck K
Food Funct; 2018 Jun; 9(6):3143-3154. PubMed ID: 29790526
[TBL] [Abstract][Full Text] [Related]
7. Mixed aqueous-and-oil foams in bulk.
Si Y; Royer JR; Li T; Clegg PS
J Colloid Interface Sci; 2023 Sep; 646():671-678. PubMed ID: 37224681
[TBL] [Abstract][Full Text] [Related]
8. Fabrication of Stable Oleofoams with Sorbitan Ester Surfactants.
Liu Y; Binks BP
Langmuir; 2022 Dec; 38(48):14779-14788. PubMed ID: 36410861
[TBL] [Abstract][Full Text] [Related]
9. Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels.
Truong T; Prakash S; Bhandari B
Food Chem; 2019 Jul; 285():86-93. PubMed ID: 30797379
[TBL] [Abstract][Full Text] [Related]
10. Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels.
Callau M; Sow-Kébé K; Jenkins N; Fameau AL
Food Chem; 2020 Dec; 333():127403. PubMed ID: 32653679
[TBL] [Abstract][Full Text] [Related]
11. Long-Lived and Thermoresponsive Emulsion Foams Stabilized by Self-Assembled Saponin Nanofibrils and Fibrillar Network.
Wan Z; Sun Y; Ma L; Zhou F; Guo J; Hu S; Yang X
Langmuir; 2018 Apr; 34(13):3971-3980. PubMed ID: 29546991
[TBL] [Abstract][Full Text] [Related]
12. Gelation and foaming properties of fatty acid mixtures in sunflower oil.
Zheng R; Zheng Q; Hu B; Cao Y; Lan Y
J Sci Food Agric; 2022 Jul; 102(9):3513-3521. PubMed ID: 34841529
[TBL] [Abstract][Full Text] [Related]
13. Foaming properties of monoglycerol fatty acid esters in nonpolar oil systems.
Shrestha LK; Aramaki K; Kato H; Takase Y; Kunieda H
Langmuir; 2006 Sep; 22(20):8337-45. PubMed ID: 16981746
[TBL] [Abstract][Full Text] [Related]
14. Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System.
Matsuo K; Fujii Y; Ueno S
J Oleo Sci; 2023 Aug; 72(9):819-829. PubMed ID: 37574284
[TBL] [Abstract][Full Text] [Related]
15. Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization.
Gunes DZ; Murith M; Godefroid J; Pelloux C; Deyber H; Schafer O; Breton O
Langmuir; 2017 Feb; 33(6):1563-1575. PubMed ID: 28139122
[TBL] [Abstract][Full Text] [Related]
16. Aqueous and Oil Foams Stabilized by Surfactant Crystals: New Concepts and Perspectives.
Fameau AL; Binks BP
Langmuir; 2021 Apr; 37(15):4411-4418. PubMed ID: 33825479
[TBL] [Abstract][Full Text] [Related]
17. Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil.
Ramírez-Gómez NO; Acevedo NC; Toro-Vázquez JF; Ornelas-Paz JJ; Dibildox-Alvarado E; Pérez-Martínez JD
Food Res Int; 2016 Nov; 89(Pt 1):828-837. PubMed ID: 28460985
[TBL] [Abstract][Full Text] [Related]
18. Surfactant mixtures for control of bubble surface mobility in foam studies.
Golemanov K; Denkov ND; Tcholakova S; Vethamuthu M; Lips A
Langmuir; 2008 Sep; 24(18):9956-61. PubMed ID: 18698860
[TBL] [Abstract][Full Text] [Related]
19. Aqueous Foams in the Presence of Surfactant Crystals.
Binks BP; Shi H
Langmuir; 2020 Feb; 36(4):991-1002. PubMed ID: 31985231
[TBL] [Abstract][Full Text] [Related]
20. Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application.
Mohanan A; Harrison K; Cooper DML; Nickerson MT; Ghosh S
Foods; 2022 Sep; 11(18):. PubMed ID: 36141019
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
