scholarly journals Phase Behavior of Medium and High Internal Phase Water-in-Oil Emulsions Stabilized Solely by Hydrophobized Bacterial Cellulose Nanofibrils

Langmuir ◽  
2014 ◽  
Vol 30 (2) ◽  
pp. 452-460 ◽  
Author(s):  
Koon-Yang Lee ◽  
Jonny J. Blaker ◽  
Ryo Murakami ◽  
Jerry Y. Y. Heng ◽  
Alexander Bismarck
Keyword(s):  
Phase Behavior ◽  
Bacterial Cellulose ◽  
Cellulose Nanofibrils ◽  
Internal Phase ◽  
Oil Emulsions ◽  
Phase Water

Effect of oil type on stability of high internal phase water-in-oil emulsions with super-cooled internal phase

2017 ◽  
Vol 205 (1) ◽  
pp. 1-11
Author(s):  
I. Masalova ◽  
N. N. Tshilumbu ◽  
E. Mamedov ◽  
N. Sanatkaran
Keyword(s):  
Internal Phase ◽  
Oil Emulsions ◽  
Phase Water ◽  
Oil Type

scholarly journals A Novel Method for the Stabilization of High Internal Phase Water-in-Oil Emulsions.

2000 ◽  
Vol 34 (3) ◽  
pp. 299-306
Author(s):  
Naoya Otomo ◽  
Yuko Watanabe ◽  
Mikio Tsuruta
Keyword(s):  
Internal Phase ◽  
Novel Method ◽  
Oil Emulsions ◽  
Phase Water

High internal phase water-in-oil emulsions stabilized by food-grade starch

2019 ◽  
Vol 534 ◽  
pp. 542-548 ◽  
Author(s):  
Qiang Zhao ◽  
Lingxiang Jiang ◽  
Zhen Lian ◽  
Ezat Khoshdel ◽  
Stephan Schumm ◽  
...  
Keyword(s):  
Food Grade ◽  
Internal Phase ◽  
Oil Emulsions ◽  
Phase Water

High Internal Phase Water-in-Oil Emulsions Studied by Small-Angle Neutron Scattering

2000 ◽  
Vol 104 (30) ◽  
pp. 7012-7022 ◽  
Author(s):  
Philip A. Reynolds ◽  
Elliot P. Gilbert ◽  
John W. White
Keyword(s):  
Neutron Scattering ◽  
Small Angle ◽  
Small Angle Neutron Scattering ◽  
Internal Phase ◽  
Oil Emulsions ◽  
Phase Water

Production and technological characteristics of avocado oil emulsions stabilized with cellulose nanofibrils isolated from agroindustrial residues

2020 ◽  
Vol 586 ◽  
pp. 124263 ◽  
Author(s):  
Talita Szlapak Franco ◽  
Dana Carolina Martínez Rodríguez ◽  
María Fernanda Jiménez Soto ◽  
Rosa María Jiménez Amezcua ◽  
Maite Renteria Urquíza ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Avocado Oil ◽  
Technological Characteristics ◽  
Agroindustrial Residues ◽  
Oil Emulsions
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