Zobrazeno 1 - 10
of 173
pro vyhledávání: '"§ F. Leal-Calderon"'
Publikováno v:
Development of Trans-free Lipid Systems and their Use in Food Products ISBN: 9781839162206
We describe the fabrication, the osmotic resistance, and the texture of highly concentrated oil-in-water emulsions stabilized by sunflower proteins. Fine and dilute emulsions (∼20 vol%)with narrow size distributions were concentrated by centrifugat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::666baf8ed82f2e23c5ec9d14d1976647
https://doi.org/10.1039/9781839166532-00001
https://doi.org/10.1039/9781839166532-00001
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Journal of Colloid and Interface Science. 302:537-546
The size and structural characteristics of polyacrylamide-based water-soluble microgel dispersions were investigated by optical and rheological methods. Microgel hydrodynamic radii R h were measured by light scattering and derived from intrinsic shea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1447cc1b7dfd139c9c304c2e0da1b031
https://doi.org/10.1016/j.jcis.2006.07.006
https://doi.org/10.1016/j.jcis.2006.07.006
Publikováno v:
The European Physical Journal B. 44:381-393
We prepared concentrated monodisperse oil-in-water emulsions stabilized by solid particles. The osmotic resistance, Π, of the emulsions was measured for different oil volume fractions above the random close packing ( $\phi ^*\approx 64{\%}$ ). The d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::078b57f7f2906989928ea0588f28c967
https://doi.org/10.1140/epjb/e2005-00137-0
https://doi.org/10.1140/epjb/e2005-00137-0
Autor:
F. Leal-Calderon, V. Schmitt
Publikováno v:
Europhysics Letters (EPL). 67:662-668
We produce different oil-in-water concentrated emulsions stabilized by surfactants and we follow their kinetic evolution. We get evidence that the size evolution is first determined by Ostwald ripening and then by coalescence. The crossover between t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26fc76b1a0d8ba6093b1268cdac2844b
https://doi.org/10.1209/epl/i2004-10100-3
https://doi.org/10.1209/epl/i2004-10100-3
Publikováno v:
Langmuir. 20:46-52
We produce different alkane-in-water concentrated emulsions stabilized by the same nonionic surfactant, and we follow their kinetic evolution by granulometry. The size distribution becomes remarkably narrow during the first stages of coarsening and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5061bd038d81ab2c99325fae157384e
https://doi.org/10.1021/la034747p
https://doi.org/10.1021/la034747p
Publikováno v:
The Journal of Physical Chemistry B. 107:9179-9184
When a rupturing agent is added to a stable emulsion made of highly viscous droplets, a gel forms, which further contracts, preserving the geometry of the container (Philip, J.; et al. Phys. Rev. Lett. 2000, 84, 2018). This phenomenon termed "homothe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a5c2d8eef240a402257fcafcdcf305c
https://doi.org/10.1021/jp022544o
https://doi.org/10.1021/jp022544o
Publikováno v:
Langmuir. 17:3545-3552
We study the gelation and coarsening mechanisms in liquid−liquid dispersions made of highly viscous oils (viscosity about 105−106 Pa·s). When a rupturing agent is added to the initially stable emul...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a51e4656dea16e20325a59993eda7b9
https://doi.org/10.1021/la001377l
https://doi.org/10.1021/la001377l