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Coalescence kinetics in surfactant stabilized emulsions: evolution equations from direct numerical simulations

The Journal of chemical physics, 2012-12, Vol.137 (21), p.214701-214701

2012

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Rheological transition of an ethoxylated alkylamine emulsion induced by acetic acid and its application to drilling fluid

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-04, Vol.567, p.228-239

2019

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Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions

Journal of colloid and interface science, 2020-03, Vol.564, p.264-275

2020

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Advances in Experimental and Computational Rheology

2019

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Thermodynamics and rheology of droplet aggregation of water-in-crude oil emulsion systems

Chemical engineering science, 2021-12, Vol.245, p.116955, Article 116955

2021

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The effect of homogenization and heat treatment on gelation of whey proteins in emulsions

Journal of food engineering, 2022-04, Vol.319, p.110915, Article 110915

2022

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Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

Food hydrocolloids, 2022-10, Vol.131, p.107794, Article 107794

2022

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A comparison between silicone‐free and silicone‐based emulsions: Technological features and in vivo evaluation

International journal of cosmetic science, 2022-10, Vol.44 (5), p.514-529

2022

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Elucidating the effect of enzymatic polymerized polysaccharide particle morphology on emulsion properties

Carbohydrate polymers, 2021-01, Vol.251, p.117112, Article 117112

2021

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Rheological behavior of concentrated emulsions containing carotenoids with different polarity

Journal of food engineering, 2020-06, Vol.274, p.109827, Article 109827

2020

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Salt effect on hydrophobically modified polyacrylamide-containing crude oil emulsions: stability and rheology study

Colloid and polymer science, 2018-03, Vol.296 (3), p.515-527

2018

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A generalized equation for rheology of emulsions and suspensions of deformable particles subjected to simple shear at low Reynolds number

Rheologica acta, 2015-02, Vol.54 (2), p.85-108

2015

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Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes

Cereal chemistry, 2022-01, Vol.99 (1), p.169-183

2022

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Hydrophobically modified dextrans as stabilizers for O/W highly concentrated emulsions. Comparison with commercial non-ionic polymeric stabilizers

Colloids and surfaces. A, Physicochemical and engineering aspects, 2018-08, Vol.550, p.155-166

2018

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Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein

Food and bioproducts processing, 2023-05, Vol.139, p.144-156

2023

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Development of microstructure and evolution of rheological characteristics of a highly concentrated emulsion during emulsification

Colloids and surfaces. A, Physicochemical and engineering aspects, 2017-11, Vol.532, p.342-350

2017

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Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

Food hydrocolloids, 2009, Vol.23 (1), p.165-174

2009

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Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

Brazilian Archives of Biology and Technology, 2023-01, Vol.66

2023

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The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

Applied sciences, 2024-04, Vol.14 (7), p.2698

2024

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Pickering Emulsion and Derived Materials

2017

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Study the electro-viscous effect on stability and rheological behavior of surfactant-stabilized emulsions

Journal of dispersion science and technology, 2018-03, Vol.39 (3), p.384-394

2018

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Microemulsion Rheological Analysis of Alkaline, Surfactant, and Polymer in Oil-Water Interface

Processes, 2020-07, Vol.8 (7), p.762

2020

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Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

Food hydrocolloids, 2013-12, Vol.33 (2), p.297-308

2013

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Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

Journal of colloid and interface science, 2005-04, Vol.284 (2), p.714-728

2005

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Controlled production of eco-friendly emulsions using direct and premix membrane emulsification

Chemical engineering research & design, 2015-06, Vol.98, p.59-69

2015

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Coalescence kinetics in surfactant stabilized emulsions: evolution equations from direct numerical simulations

Rheological transition of an ethoxylated alkylamine emulsion induced by acetic acid and its application to drilling fluid

Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions

Advances in Experimental and Computational Rheology

Thermodynamics and rheology of droplet aggregation of water-in-crude oil emulsion systems

The effect of homogenization and heat treatment on gelation of whey proteins in emulsions

Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

A comparison between silicone‐free and silicone‐based emulsions: Technological features and in vivo evaluation

Elucidating the effect of enzymatic polymerized polysaccharide particle morphology on emulsion properties

Rheological behavior of concentrated emulsions containing carotenoids with different polarity

Salt effect on hydrophobically modified polyacrylamide-containing crude oil emulsions: stability and rheology study

A generalized equation for rheology of emulsions and suspensions of deformable particles subjected to simple shear at low Reynolds number

Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes

Hydrophobically modified dextrans as stabilizers for O/W highly concentrated emulsions. Comparison with commercial non-ionic polymeric stabilizers

Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein

Development of microstructure and evolution of rheological characteristics of a highly concentrated emulsion during emulsification

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

Pickering Emulsion and Derived Materials

Study the electro-viscous effect on stability and rheological behavior of surfactant-stabilized emulsions

Microemulsion Rheological Analysis of Alkaline, Surfactant, and Polymer in Oil-Water Interface

Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

Controlled production of eco-friendly emulsions using direct and premix membrane emulsification

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