INTERFACIAL INTERACTIONS AND THE STABILITY OF OIL-IN-WATER EMULSIONS

被引：65

作者：

DICKINSON, E

机构：

[1] Procter Department of Food Science, University of Leeds

来源：

PURE AND APPLIED CHEMISTRY | 1992年 / 64卷 / 11期

关键词：

D O I：

10.1351/pac199264111721

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Various aspects of the formation and stability of oil-in-water emulsions are described. Differences between adsorbed layers of proteins and small-molecule surfactants are considered, and influences of interfacial interactions and competitive adsorption are discussed.

引用

页码：1721 / 1724

页数：4

共 27 条

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[8] DICKINSON E, 1991, ROY SOC CH, V82, P132, DOI 10.1533/9781845698331.132
[9] ULTRASONIC INVESTIGATION OF THE PARTICLE-SIZE DEPENDENCE OF CRYSTALLIZATION IN N-HEXADECANE-IN-WATER EMULSIONS
DICKINSON, E
MCCLEMENTS, DJ
POVEY, MJW
[J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1991, 142 (01) : 103 - 110
[10] COALESCENCE STABILITY OF EMULSION-SIZED DROPLETS AT A PLANAR OIL-WATER INTERFACE AND THE RELATIONSHIP TO PROTEIN FILM SURFACE RHEOLOGY
DICKINSON, E
MURRAY, BS
STAINSBY, G
[J]. JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS I, 1988, 84 : 871 - 883

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