On the equation of the maximum capillary pressure induced by solid particles to stabilize emulsions and foams and on the emulsion stability diagrams

By G. Kaptay. 2006

354 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/21751c5794c856a8c8877e9c6cb09edd00fc58f8

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. Qingrong Huang
2. C. Pochat‐Bohatier
3. Jie Xiao
4. Mikhael Bechelany
5. P. Miele
6. Yunqi Li
7. J. Cambedouzou
8. D. Ortiz

In Materials Chemistry

1. Qingrong Huang
2. C. Pochat‐Bohatier
3. Jie Xiao
4. Mikhael Bechelany
5. P. Miele
6. Yunqi Li
7. J. Cambedouzou
8. D. Ortiz

In Organic Chemistry

1. C. Pochat‐Bohatier
2. Mikhael Bechelany
3. P. Miele
4. J. Cambedouzou
5. D. Ortiz

Citations in the corpus

• Current Trends in Pickering Emulsions: Particle Morphology and Applications (2020, background): “In general, particles with a contact angle in the range of 15 < h < 90 should stabilize O/W emulsions, whereas particles with a contact angle in the range of 90 < h < 165 should stabilize W/O emulsions [30].”
• Experimental study of nanoparticle-surfactant-stabilized CO2 foam: Stability and mobility control (2016, neutral): “(2) (Kaptay, 2006).”
• Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “60 Based on the energy and maximum capillary pressure, Kaptay (Kaptay, 2006) claimed that for an 61 emulsion stabilized by a single layer of particles, the contact angle for O/W emulsions must be 62 15º <θ < 90º and for W/O emulsions, the contact angle must be 90 º < θ < 165º; for emulsions 63…”