| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603504 | Current Opinion in Colloid & Interface Science | 2011 | 11 Pages |
Abstract
⺠Emulsion stabilization is more effective with interfacial fat crystals. ⺠Surfactants promote interfacial crystallization of surface-inactive triacylglycerols. ⺠Temperature-induced breakdown of emulsions is more apparent with network-type crystals. ⺠Surfactant efficacy strongly depends on hydrogen bonding with the continuous oil phase.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Supratim Ghosh, Dérick Rousseau,