Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Sovilj Verica J."'
Autor:
Katona Jaroslav M., Njaradi Sandra Đ., Sovilj Verica J., Petrović Lidija B., Marčeta Brankica B., Milanović Jadranka L.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 79, Iss 4, Pp 457-468 (2014)
Rheological properties of mixtures of hydroxypropylmethyl cellulose (HPMC), a nonionic associative cellulose ether, and sodium dodecylsulfate (SDS), an anionic surfactant, were investigated by viscosity measurements performed at different shear rates
Externí odkaz:
https://doaj.org/article/52a752c3ce7542e2b1e9025be4d9b3e3
Publikováno v:
Journal of the Serbian Chemical Society, Vol 79, Iss 11, Pp 1421-1432 (2014)
Surfactant mixtures are very often used in various cosmetic and pharmaceutical products because they commonly act in synergism and provide more favorable properties than the single surfactants. At the same time, the 9 presence of polymers in mixtu
Externí odkaz:
https://doaj.org/article/58d11650f7204ebb891f8ed6560f9dce
Publikováno v:
Hemijska Industrija, Vol 62, Iss 1, Pp 31-36 (2008)
Rheology modifiers are common constituents of food, cosmetic and pharmaceutic products. Often, by using two or more of them, better control of the product rheological properties can be achieved. In this work, rheological properties of hydroxypropymet
Externí odkaz:
https://doaj.org/article/246ffa90e82c4310ae3f04b5488232eb
Publikováno v:
Acta Periodica Technologica, Vol 2004, Iss 35, Pp 17-24 (2004)
Effect of dextrose equivalent (DE) of maltodextrin present in continuous phase on flow along with dispersion properties of sunflower oil in water emulsions has been investigated. Both, rheological and disperse characteristics of the emulsions were gr
Externí odkaz:
https://doaj.org/article/56a6c0e119204251b428d5f02f4d45f0
Publikováno v:
Hemijska Industrija, Vol 58, Iss 11, Pp 521-525 (2004)
Interactions between the polymers and surfactants in solution have widely been investigated because of their scientific and technological importance. These interactions can be utilized to modify the physicochemical properties of system in many food p
Externí odkaz:
https://doaj.org/article/732b8c93c7b549b2adfda1dab21e9568
Publikováno v:
Acta Periodica Technologica, Vol 2004, Iss 35, Pp 141-148 (2004)
Many food, pharmaceutical, cosmetic and chemical products exist in the form of emulsions. A common problem with emulsions is their instability. One method of effective protection against coalescence of the particles is to raise the viscosity and lowe
Externí odkaz:
https://doaj.org/article/ed275bf880bf4ca09933f0ce765a93d8
Publikováno v:
Acta Periodica Technologica, Vol 2003, Iss 34, Pp 71-82 (2003)
One of the most significant aspects of polymer-surfactant interaction, from the practical point of view, is that of rheology control and viscosity enhancement. In the oppositely charged polyelectrolyte-surfactant system strong ionic interaction often
Externí odkaz:
https://doaj.org/article/4351d0bdc40b4764adb282642cea2cb7
Publikováno v:
In Carbohydrate Polymers 2010 79(3):563-570
Publikováno v:
In Journal of Colloid And Interface Science 2010 342(2):333-339
Publikováno v:
In Carbohydrate Polymers 2008 74(2):193-200