首页> 外文OA文献 >Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active

【2h】

Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active

机译：流体界面时皮克林样特性的乳化剂：对水包油乳液稳定性和界面转移率动力的影响疏水模型活性

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Fotis Spyropoulos; Christopher Clarke; Daniel Kurukji; Ian T. Norton; Phil Taylor;
展开▼
作者单位

展开▼
年度 2020
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions [J] . Almeida Joao, Losada-Barreiro Sonia, Costa Marlene, Journal of Agricultural and Food Chemistry . 2016,第25期

机译：完整水包橄榄油乳液中羟基酪醇及其亲脂性酯的界面浓度：抗氧化剂疏水性，表面活性剂浓度和油水比对乳液氧化稳定性的影响
2. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers [J] . Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, Food Chemistry . 2012,第4期

机译：界面组成对生物聚合物乳化剂稳定的水包油乳液氧化稳定性的影响
3. Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability [J] . Nauman Khalid, Isao Kobayashi, Zheng Wang, International journal of food science & technology . 2015,第8期

机译：通过微通道乳化配制麦角钙化醇和胆钙化醇的单分散水包油乳剂：生产特性和稳定性的见解
4. Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions [C] . Kyriaki G. Zinoviadou, Thomas Moschakis, Vassilios Kiosseoglou, International congress on engineering and food . 2011

机译：乳化剂 - 多糖相互作用对稳定油 - 水乳液稳定性和流变的影响
5. Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity [O] . Jinhyuk Kim, Seung Jun Choi 2020

机译：从型号饮料乳液中的化学降解改善番茄红素的稳定性：乳化剂和抗氧化极性的亲水性群体大小的影响
6. Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions [O] . Zinoviadou Kyriaki G., Moschakis Thomas, Kiosseoglou Vassilios, 2011

机译：乳化剂-多糖相互作用对稳定的水包油型乳液稳定性和流变性的影响

Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active

著录项

引文网络

相似文献

相关主题

期刊订阅