Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size

By B. P. B. and, S. O. Lumsdon. 2001

706 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/3e2bfc86d84d5a4f5d399fe6dda57525a297ce1a

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. Anwesha Sarkar
3. P. Meeren
4. Wahyu Wijaya
5. K. Nair
6. Koen Dewettinck
7. J. Vermant
8. Morfo Zembyla

In Materials Chemistry

1. Anwesha Sarkar
2. P. Meeren
3. Wahyu Wijaya
4. K. Nair
5. J. Vermant
6. Morfo Zembyla
7. B. Murray
8. P. Moldenaers

In Organic Chemistry

1. K. Nair
2. Anwesha Sarkar
3. J. Vermant
4. Morfo Zembyla
5. B. Murray
6. P. Moldenaers
7. G. Cioccolo
8. Ashok R. Patel

Citations in the corpus

• Food-grade particles for emulsion stabilization (2016, background): “Generally, droplet size decreases with increasing particle concentration (at a fixed dispersed phase content) to a certain point after which the droplet size levels out (Binks & Lumsdon, 2001).”