Effects of Particle Size and Stabilizing Agents Upon Dielectric Properties of Water-In-Oil Type Emulsions.

Chemical and Pharmaceutical Bulletin - Japan
doi 10.1248/cpb.33.5484
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Pharmaceutical Society of Japan

Related search

Evolution of the Size Distribution of Oil-Droplets Over Time in Oil-In-Water Emulsions

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2015English

Effect of Polydispersity in Oil-Droplet Size on Lipid Oxidation in Oil-In-Water Emulsions

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2016English

Research of Properties of Water and Oil Products Emulsions and Their Separation

2019English

Additional Effects of Polyglycerol Esters on Oil Phase Crystallization in Oil-In-Water Emulsions

Journal of Japan Oil Chemists' Society
2000English

Phase Separation of Pickering-Type Emulsions - Influence of Particles on the Interfacial Properties of Oil/Water Systems

Chemie-Ingenieur-Technik
ChemistryChemical EngineeringManufacturing EngineeringIndustrial
2018English

Microfluidic Generation of Particle-Stabilized Water-In-Water Emulsions

English

Combustion Studies of Oil/Water Emulsions.

1980English

Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2013English

Effects of Fatty Acids Bound to Monoglycerides in Water-In-Oil Type Emulsions on the Release of Aroma Compounds

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy