Magnetic, Thermosensitive Microgels as Stimuli‐Responsive Emulsifiers Allowing for Remote Control of Separability and Stability of Oil in Water‐Emulsions

By B. Brugger, W. Richtering. 2007

171 citations recorded by the source corpus.

Subfields: Condensed Matter Physics, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/0d284789d223cf8c5f66a980c3465d74e376f6e8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Ashok R. Patel
2. P. Meeren
3. Wahyu Wijaya
4. Koen Dewettinck

In Materials Chemistry

1. P. Meeren
2. Wahyu Wijaya
3. Ashok R. Patel

Citations in the corpus

• Food-grade particles for emulsion stabilization (2016, background): “The triggers or stimuli include pH, temperature (Ngai, Behrens, & Auweter, 2005), the addition of salts (Yang et al., 2006) and magnetic fields (Brugger & Richtering, 2007).”
• Responsive Polymers for Crop Protection (2010, background): “An artificial muscle-based micropump is seen in figure below (Reproduced with kind permission from Reference [40]).”