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Journal Abstract Search

1117 related items for PubMed ID: 26343977

  • 1. Long-term stability of crystal-stabilized water-in-oil emulsions.
    Ghosh S, Pradhan M, Patel T, Haj-Shafiei S, Rousseau D.
    J Colloid Interface Sci; 2015 Dec 15; 460():247-57. PubMed ID: 26343977
    [Abstract] [Full Text] [Related]

  • 2. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts.
    Haj-shafiei S, Ghosh S, Rousseau D.
    J Colloid Interface Sci; 2013 Nov 15; 410():11-20. PubMed ID: 24016747
    [Abstract] [Full Text] [Related]

  • 3. Pickering emulsions stabilized by paraffin wax and Laponite clay particles.
    Li C, Liu Q, Mei Z, Wang J, Xu J, Sun D.
    J Colloid Interface Sci; 2009 Aug 01; 336(1):314-21. PubMed ID: 19428022
    [Abstract] [Full Text] [Related]

  • 4. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.
    Zafeiri I, Smith P, Norton IT, Spyropoulos F.
    Food Funct; 2017 Jul 19; 8(7):2583-2591. PubMed ID: 28682410
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  • 6. Comparison of Pickering and network stabilization in water-in-oil emulsions.
    Ghosh S, Tran T, Rousseau D.
    Langmuir; 2011 Jun 07; 27(11):6589-97. PubMed ID: 21528852
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  • 9. Pickering emulsions stabilized by a lipophilic surfactant and hydrophilic platelike particles.
    Wang J, Yang F, Tan J, Liu G, Xu J, Sun D.
    Langmuir; 2010 Apr 20; 26(8):5397-404. PubMed ID: 20020723
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  • 10. 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 30; 1305():221-9. PubMed ID: 23899382
    [Abstract] [Full Text] [Related]

  • 11. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
    Thanasukarn P, Pongsawatmanit R, McClements DJ.
    J Agric Food Chem; 2006 May 17; 54(10):3591-7. PubMed ID: 19127730
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  • 12. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals.
    Ito T, Tsuji Y, Aramaki K, Tonooka N.
    J Oleo Sci; 2012 May 17; 61(8):413-20. PubMed ID: 22864511
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  • 14. Thermal and structural behavior of milk fat. 3. Influence of cooling rate and droplet size on cream crystallization.
    Lopez C, Bourgaux C, Lesieur P, Bernadou S, Keller G, Ollivon M.
    J Colloid Interface Sci; 2002 Oct 01; 254(1):64-78. PubMed ID: 12702426
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  • 15. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80.
    Jiao J, Burgess DJ.
    AAPS PharmSci; 2003 Oct 01; 5(1):E7. PubMed ID: 12713279
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  • 17. Degradation of kinetically-stable o/w emulsions.
    Capek I.
    Adv Colloid Interface Sci; 2004 Mar 19; 107(2-3):125-55. PubMed ID: 15026289
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  • 19. Multiwalled Carbon Nanotubes at the Interface of Pickering Emulsions.
    Briggs NM, Weston JS, Li B, Venkataramani D, Aichele CP, Harwell JH, Crossley SP.
    Langmuir; 2015 Dec 08; 31(48):13077-84. PubMed ID: 26549532
    [Abstract] [Full Text] [Related]

  • 20. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
    Gupta R, Rousseau D.
    Food Funct; 2012 Mar 08; 3(3):302-11. PubMed ID: 22237667
    [Abstract] [Full Text] [Related]

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