Effects of oil type and aqueous phase composition on oil–water mixtures containing particles of intermediate hydrophobicity

By B. Binks, S. O. Lumsdon. 2000

258 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/faa3485c31ea29dbf9083f1b0ab590be90d897ed

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1. Ashok R. Patel
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Citations in the corpus

• Food-grade particles for emulsion stabilization (2016, background): “Binks and Lumsdon (2000) found that on the one hand particles are more hydrophobic at polar oil-water interfaces (esters and alcohols), preferring water-in-oil (W/O) emulsions, and on the other hand they are more hydrophilic at non-polar oil-water interfaces (alkanes), which results in an…”