Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Laurence S. Romsted"'
Autor:
Laurence S. Romsted, Carlos Bravo-Díaz
Publikováno v:
Lipid Oxidation in Food and Biological Systems ISBN: 9783030872212
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::433a81b6f3c20b0c98caef402fe269a2
https://doi.org/10.1007/978-3-030-87222-9_2
https://doi.org/10.1007/978-3-030-87222-9_2
Publikováno v:
Journal of Colloid and Interface Science. 514:83-92
Optimizing the macroscopic properties, shelf-life and stability of emulsion products requires a better understanding of the microstructural characteristics such as the type (nano, micro and macro) and the relative distribution of components (i.e., oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dae2203f2347014ae9561fae3492a33
https://doi.org/10.1016/j.jcis.2017.12.024
https://doi.org/10.1016/j.jcis.2017.12.024
Publikováno v:
Current Opinion in Colloid & Interface Science. 32:84-93
Two problems in colloid chemistry have proved difficult to solve. First the specific counterion and hydration effects on the properties of association colloids of ionic surfactants such as micelles, microemulsions and vesicles and second the efficien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f12801572abe0df3cdc1f8966fa8dc7
https://doi.org/10.1016/j.cocis.2017.09.001
https://doi.org/10.1016/j.cocis.2017.09.001
Autor:
Changyao Liu, Yongliang Zhang, Nighat Nazir, Qing Gu, Xiang Gao, Laurence S. Romsted, Aijaz Ahmad Dar
Publikováno v:
Physical Chemistry Chemical Physics. 19:23747-23761
A delicate balance-of-forces governs the interactions responsible for surfactant self-assembly and chemical reactivity within them. Chemical reactions in micellar media generally occur in the interfacial region of micelles that is a complex mixture o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::978b78f122e9432a949b648472047d70
https://doi.org/10.1039/c7cp03413j
https://doi.org/10.1039/c7cp03413j
Publikováno v:
Handbook of Microemulsion Science and Technology ISBN: 9780203752739
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1b28353d0492e9800ad1504bd467a8e
https://doi.org/10.1201/9780203752739-15
https://doi.org/10.1201/9780203752739-15
Autor:
Verónica Sánchez-Paz, Aijaz Ahmad Dar, Xiang Gao, Changyao Liu, Yongliang Zhang, Qing Gu, Sonia Losada-Barreiro, Laurence S. Romsted, Gunaseelan Krishnan, Carlos Bravo-Díaz, María José Pastoriza-Gallego
Publikováno v:
Langmuir. 31:8961-8979
Two important and unsolved problems in the food industry and also fundamental questions in colloid chemistry are how to measure molecular distributions, especially antioxidants (AOs), and how to model chemical reactivity, including AO efficiency in o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ff4304fc541588c3db0b6f74c473c90
https://doi.org/10.1021/acs.langmuir.5b00112
https://doi.org/10.1021/acs.langmuir.5b00112
Publikováno v:
Journal of colloid and interface science. 514
Optimizing the macroscopic properties, shelf-life and stability of emulsion products requires a better understanding of the microstructural characteristics such as the type (nano, micro and macro) and the relative distribution of components (i.e., oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2eec19edf468a7195870e8d9198ad6b2
https://pubmed.ncbi.nlm.nih.gov/29245075
https://pubmed.ncbi.nlm.nih.gov/29245075
Autor:
Aijaz Ahmad, Dar, Laurence S, Romsted, Nighat, Nazir, Yongliang, Zhang, Xiang, Gao, Qing, Gu, Changyao, Liu
Publikováno v:
Physical chemistry chemical physics : PCCP. 19(35)
A delicate balance-of-forces governs the interactions responsible for surfactant self-assembly and chemical reactivity within them. Chemical reactions in micellar media generally occur in the interfacial region of micelles that is a complex mixture o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d0c7dbc4234a4232c3f2201e5029d95c
https://pubmed.ncbi.nlm.nih.gov/28627562
https://pubmed.ncbi.nlm.nih.gov/28627562
Publikováno v:
Food Biophysics. 9:380-388
We investigated the effects of increasing temperature and emulsifier volume fraction (ΦI) on the distribution of catechin (CAT) in stripped corn oil-in-water emulsions. We also estimated relevant thermodynamic parameters for the transfer of CAT from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be7108aa1554b4abef3dced51a9ff8c7
https://doi.org/10.1007/s11483-014-9332-9
https://doi.org/10.1007/s11483-014-9332-9
Autor:
Carlos Bravo-Díaz, Laurence S. Romsted
Publikováno v:
Current Opinion in Colloid & Interface Science. 18:3-14
Until relatively recently, modeling chemical reactivity in emulsions has proved refractory. The problem lies in developing good methods for determining the distributions of reactants because classical separation of the phases by physical methods do n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0484abaf61e7514c706531addec2ce3
https://doi.org/10.1016/j.cocis.2012.11.001
https://doi.org/10.1016/j.cocis.2012.11.001