The role of particles in stabilising foams and emulsions.
By T. Hunter, R. Pugh, George V. Franks, G. Jameson. Advances in Colloid and Interface Science, 2008
996 citations recorded by the source corpus.
Subfields: Food Science, Materials Chemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/681aa41df90c93ed848c24ca3122c0706c556e53
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
- C. Pochat‐Bohatier
- R. Rubio
- F. Ortega
- E. Guzmán
- Mikhael Bechelany
- P. Miele
- A. Maestro
- J. Cambedouzou
In Materials Chemistry
- C. Pochat‐Bohatier
- R. Rubio
- F. Ortega
- E. Guzmán
- Mikhael Bechelany
- P. Miele
- A. Maestro
- J. Cambedouzou
In Organic Chemistry
- C. Pochat‐Bohatier
- R. Rubio
- F. Ortega
- E. Guzmán
- Mikhael Bechelany
- P. Miele
- A. Maestro
- J. Cambedouzou
Citations in the corpus
- Effect of particles and aggregated structures on the foam stability and aging (2014, neutral): “stabilize foams [29-31].”
- Current Trends in Pickering Emulsions: Particle Morphology and Applications (2020, background): “[14] evaluated the major factors influencing the stability of particle-stabilized foams and emulsions to determine the similarities and differences between foam systems and emulsions.”
- Contact angle of micro- and nanoparticles at fluid interfaces (2014, background): “It has been well established that partially hydrophobic micro- and nanoparticles stabilize air bubbles or droplets – creating the well known Ramsden-Pickering emulsions [74,75] – in surfactant-free diluted suspensions [3,76].”