Particles as surfactants—similarities and differences
By B. Binks. 2002
3,057 citations recorded by the source corpus.
Subfields: Food Science, Materials Chemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/4442e1d6ce66fd593766eded0fb651c16a185d7b
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
- Ashok R. Patel
- Anwesha Sarkar
- Chuan-he Tang
- E. Dickinson
- Harjinder Singh
- P. Meeren
- Wahyu Wijaya
- I. Hernando
In Materials Chemistry
- D. Espinosa
- Anwesha Sarkar
- Chuan-he Tang
- E. Dickinson
- Ashok R. Patel
- I. Hernando
- P. Morell
- V. R. Nicoletti
In Organic Chemistry
Citations in the corpus
- Effect of particles and aggregated structures on the foam stability and aging (2014, neutral): “stabilize foams [29-31].”
- An overview of chemical enhanced oil recovery: recent advances and prospects (2019, neutral): “The particles will be strongly and irreversibly adsorbed on the gas–liquid interface making them to form more stable foam than the surfactants which possess less adsorption energy due to their smaller sizes and less energetic participation at the fluid–fluid interface [135–137].”
- Water‐in‐oil Emulsions Stabilized by Hydrophobized Microfibrillated Cellulose (2007, background): “At higher hydrophobicities, and therefore lower energies of attachment, the emulsion droplets will be more unstable to limited coalescence, presumably due to the facile displacement of the MFC from interfaces during drop collisions.([44]) This means that at equivalent concentrations, MFC of intermed”