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在“Elsevier电子期刊”中，命中：14,307条，耗时：0.0149929 秒

在所有数据库中总计命中：1条

1.Double oil-in-oil-in-oil emulsions stabilised solely by particles

作者：Andrew T. Tyowua^a ; ^b ; ^{atyowua@bsum.edu.ng} ; Stephen G. Yiase^b ; Bernard P. Binks^a ; ^{b.p.binks@hull.ac.uk}

关键词：Pickering emulsion ; Simple emulsion ; Double emulsion ; Emulsion stability ; Contact angle

刊名：Journal of Colloid and Interface Science

出版年：2017

2.Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

作者：Essam Hebishy^a ; ^c ; ¹ ; Martin Buffa^a ; Bibiana Juan^a ; Anabel Blasco-Moreno^b ; Antonio-José ; Trujillo^a ; ^{toni.trujillo@uab.es}

关键词：Ultra high-pressure homogenization (UHPH) ; Sodium caseinate ; Submicron emulsions ; Physical and oxidative stabilities

刊名：LWT - Food Science and Technology

出版年：2017

3.High temperature stable W/O emulsions prepared with in-situ hydrophobically modified rodlike sepiolite

作者：Li Zhang ; Zhenbang Li ; Lei Wang ; Dejun Sun ; ^{djsun@sdu.edu.cn}

关键词：Sepiolite ; W/O emulsion ; Emulsion stability ; Alkyl ammonium ; Surface modification

刊名：Journal of Colloid and Interface Science

出版年：2017

4.Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

作者：Xiaonan Sui^a ; ^b ; ^c ; ¹ ; Shuang Bi^b ; ¹ ; Baokun Qi^b ; ^c ; ¹ ; Zhongjiang Wang^b ; ^c ; Min Zhang^d ; Yang Li^b ; ^c ; ^{liyanghuangyu@163.com" class="auth_mail" title="E-mail the corresponding author} ; Lianzhou Jiang^b ; ^c ; ^{jlzname@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Ultrasonic treatment ; Emulsion system ; Soybean protein isolate ; Lecithin ; Sunflower oil

刊名：Food Hydrocolloids

出版年：2017

5.Rheological properties of heavy oil emulsions with different morphologies

作者：Natalia M. Zadymova^a ; ^{zadymova@colloid.chem.msu.ru} ; Zoya N. Skvortsova^a ; Vladimir Yu. Traskine^a ; Fyodor A. Kulikov-Kostyushko^a ; Valery G. Kulichikhin^b ; Alexander Ya. Malkin^b

关键词：Heavy oil ; Rheology ; Viscosity ; Nonionic surfactants ; Emulsion morphology ; Мultiple emulsions water/oil/water type ; Visco-plastic media

刊名：Journal of Petroleum Science and Engineering

出版年：2017

6.Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

作者：Zhiming Gao^a ; ^b ; ¹ ; Junjun Zhao^a ; ¹ ; Ying Huang^a ; Xiaolin Yao^a ; ^b ; Ke Zhang^a ; ^b ; Yapeng Fang^a ; ^b ; ^{fangypphrc@163.com} ; Katsuyoshi Nishinari^a ; ^b ; Glyn O. Phillips^a ; Fatang Jiang^a ; Hao Yang^c

关键词：Anisotropic particles ; β-Lactoglobulin ; Protein fibrils ; Pickering emulsion ; Emulsion stability

刊名：LWT - Food Science and Technology

出版年：2017

7.Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile

作者：Jie Xiao^a ; Xuanxuan Lu^a ; Qingrong Huang^a ; ^b ; ^{qhuang@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Kafirin ; Pickering emulsion ; Microstructure ; Encapsulation stability ; In vitro digestion

刊名：Food Hydrocolloids

出版年：2017

8.Amphiphilic block-random copolymer surfactants with tunable hydrophilic/hydrophobic balance for preparation of non-aqueous dispersions by an emulsion solvent evaporation method

作者：Naofumi Ezaki^a ; ^b ; ^{ezaki-n@riso.co.jp} ; Yoshifumi Watanabe^b ; Hideharu Mori^a ; ^{h.mori@yz.yamagata-u.ac.jp}

关键词：Block-random copolymer ; Emulsion solvent evaporation method ; Non-aqueous emulsion ; Reversible addition-fragmentation chain transfer polymerization

刊名：Reactive and Functional Polymers

出版年：2017

9.Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions

作者：Karolina Kró ; likowska^a ; Teresa Fortuna^a ; Sławomir Pietrzyk^a ; ^{s.pietrzyk@ur.krakow.pl} ; Artur Gryszkin^b

关键词：Octenyl succinate starch ; Rheological properties ; Emulsion stability ; O/W emulsion

刊名：Food Hydrocolloids

出版年：2017

10.On the pressure balance and the resulting phase fraction in compressed multiple emulsions

作者：Sebastian Beer^a ; ^b ; ^{Sebastian.Beer@lse.thm.de} ; Dorota Dobler^a ; Thomas Schmidts^a ; Michael Keusgen^b ; Frank Runkel^a ; ^c

关键词：Multiple emulsion ; Compressed emulsion ; Pressure balance ; Swelling ; Shrinking ; Disperse phase fraction ; Confocal microscopy

刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects

出版年：2017

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