Emulsions stabilised solely by colloidal particles

By Robert L. Aveyard, B. Binks, J. H. Clint. 2003

2,027 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/caa68156196ef215d766c1f8f2f72b6dc307e649

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. A. Fernández-Nieves
2. C. Pochat‐Bohatier
3. T. López-León
4. C. Huh
5. R. Rubio
6. F. Ortega
7. E. Guzmán
8. K. Nair

In Materials Chemistry

1. A. Worthen
2. A. Fernández-Nieves
3. C. Pochat‐Bohatier
4. T. López-León
5. C. Huh
6. R. Rubio
7. F. Ortega
8. E. Guzmán

In Organic Chemistry

1. A. Fernández-Nieves
2. C. Pochat‐Bohatier
3. T. López-León
4. C. Huh
5. R. Rubio
6. F. Ortega
7. E. Guzmán
8. K. Nair

Citations in the corpus

• Food-grade particles for emulsion stabilization (2016, neutral): “© 2016 Elsevier Ltd.”
• Antifouling membranes for oily wastewater treatment: Interplay between wetting and membrane fouling (2018, background): “This antifouling strategy requires that the nanoparticles have a high affinity to the oil-water interface which can be quantified by the detachment energy Ud (the energy required to remove the particle from the interface):[141]”