Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization

By J. Palanuwech, J. Coupland. 2003

138 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/a50405cde6cd22807844a2647059b62ee0528dfd

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. D. McClements
2. E. Dickinson
3. Jiajia Rao
4. S. Jafari
5. U. Klinkesorn
6. H. Feng
7. S. Kentish

In Materials Chemistry

1. D. McClements
2. U. Klinkesorn

Citations in the corpus

• Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability (2007, background): “For example, a number of studies have shown that oil-in-water emulsions containing lipid droplets coated by dairy proteins that form relatively thick layers are less susceptible to partial coalescence than those coated by small molecule surfactants that form relatively thin layers ( Palanuwech & Cou”