Pickering Emulsions: Interfacial Tension, Colloidal Layer Morphology, and Trapped-Particle Motion

By Emanuele Vignati, R. Piazza, T. P. Lockhart. 2003

545 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/36755a31f16614bcb5ed1fc5fbcad919d2514e3b

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. K. Nair
5. Koen Dewettinck
6. J. Vermant
7. P. Moldenaers
8. G. Cioccolo

In Materials Chemistry

1. P. Meeren
2. Wahyu Wijaya
3. K. Nair
4. J. Vermant
5. P. Moldenaers
6. G. Cioccolo
7. Ashok R. Patel

In Organic Chemistry

1. K. Nair
2. J. Vermant
3. P. Moldenaers
4. G. Cioccolo
5. Ashok R. Patel

Citations in the corpus

• Coalescence suppression in model immiscible polymer blends by nano-sized colloidal particles (2004, background): “Similarly to the water-oil emulsions ( Vignati and Piazza 2003; Stancik et al. 2004a), particles tend to be present at an interface, bridging two droplets together as is shown by the arrows in Fig. 9a,b.”
• Food-grade particles for emulsion stabilization (2016, background): “Vignati, Piazza, and Lockhart (2003) showed that particle surface roughness appreciably lowers the emulsifying efficiency.”