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Journal Abstract Search

206 related items for PubMed ID: 36680954

  • 1. Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals.
    El-Aooiti M, de Vries A, Rousseau D.
    J Colloid Interface Sci; 2023 Apr 15; 636():637-645. PubMed ID: 36680954
    [Abstract] [Full Text] [Related]

  • 2. Displacement of interfacially-bound monoglyceride crystals in water-in-oil emulsions by a non-ionic surfactant.
    El-Aooiti M, de Vries A, Rousseau D.
    J Colloid Interface Sci; 2020 Nov 15; 580():630-637. PubMed ID: 32712469
    [Abstract] [Full Text] [Related]

  • 3. Demulsification to control solute release from Pickering crystal-stabilized water-in-oil emulsions.
    Zhao X, Huang B, El-Aooiti M, Rousseau D.
    J Colloid Interface Sci; 2018 Jan 01; 509():360-368. PubMed ID: 28923733
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. O/W nano-emulsion formation using an isothermal low-energy emulsification method in a mixture of polyglycerol polyricinoleate and hexaglycerol monolaurate with glycerol system.
    Wakisaka S, Nishimura T, Gohtani S.
    J Oleo Sci; 2015 Jun 07; 64(4):405-13. PubMed ID: 25766932
    [Abstract] [Full Text] [Related]

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  • 7. Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels.
    García-Ortega ML, Toro-Vazquez JF, Ghosh S.
    Food Res Int; 2021 Dec 07; 150(Pt B):110763. PubMed ID: 34863490
    [Abstract] [Full Text] [Related]

  • 8. Destabilizing Pickering emulsions using fumed silica particles with different wettabilities.
    Griffith C, Daigle H.
    J Colloid Interface Sci; 2019 Jul 01; 547():117-126. PubMed ID: 30952073
    [Abstract] [Full Text] [Related]

  • 9. Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.
    Rafanan R, Rousseau D.
    Food Res Int; 2017 Sep 01; 99(Pt 1):355-362. PubMed ID: 28784493
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Phase behavior and formation of o/w nano-emulsion in vegetable oil/ mixture of polyglycerol polyricinoleate and polyglycerin fatty acid ester/water systems.
    Wakisaka S, Nakanishi M, Gohtani S.
    J Oleo Sci; 2014 Apr 20; 63(3):229-37. PubMed ID: 24521844
    [Abstract] [Full Text] [Related]

  • 12. Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate.
    Niu F, Zhao M, Tu W, Li Z, Gao Y, Du Y, Pan W.
    J Sci Food Agric; 2024 Jan 30; 104(2):797-808. PubMed ID: 37683081
    [Abstract] [Full Text] [Related]

  • 13. Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions.
    Moran-Valero MI, Ruiz-Henestrosa VMP, Pilosof AMR.
    Colloids Surf B Biointerfaces; 2017 Mar 01; 151():68-75. PubMed ID: 27987457
    [Abstract] [Full Text] [Related]

  • 14. Magnetically recoverable magnetite-reduced graphene oxide as a demulsifier for surfactant stabilized crude oil-in-water emulsion.
    Yau XH, Khe CS, Mohamed Saheed MS, Lai CW, You KY, Tan WK.
    PLoS One; 2020 Mar 01; 15(4):e0232490. PubMed ID: 32353051
    [Abstract] [Full Text] [Related]

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  • 16. Interfacial Cooperative Assembly of Surfactants and Opposite Wettability Nanoparticles Stabilizes Water-in-Oil Emulsions at High Temperature.
    Hu J, Yang M, Yuan M, Jiang P, Bao Y, Zhang G.
    Langmuir; 2024 Sep 10; 40(36):19008-19021. PubMed ID: 39186591
    [Abstract] [Full Text] [Related]

  • 17. Destabilization of a model O/W/O double emulsion: From bulk to interface.
    Zhi Z, Li H, Geurs I, Lewille B, Liu R, Van der Meeren P, Dewettinck K, van Bockstaele F.
    Food Chem; 2024 Jul 01; 445():138723. PubMed ID: 38350201
    [Abstract] [Full Text] [Related]

  • 18. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions.
    Liu Y, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C.
    Food Chem; 2022 Mar 15; 372():131305. PubMed ID: 34653777
    [Abstract] [Full Text] [Related]

  • 19. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability.
    Prichapan N, McClements DJ, Klinkesorn U.
    J Food Sci; 2018 Feb 15; 83(2):309-317. PubMed ID: 29327790
    [Abstract] [Full Text] [Related]

  • 20. Demulsification of Bacteria-Stabilized Pickering Emulsions Using Modified Silica Nanoparticles.
    Xie H, Zhao W, Zhang X, Wang Z.
    ACS Appl Mater Interfaces; 2022 Jun 01; 14(21):24102-24112. PubMed ID: 35603430
    [Abstract] [Full Text] [Related]

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