The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

Author： Pycia Karolina   Gryszkin Artur   Berski Wiktor   Juszczak Lesław  

Publisher： MDPI

E-ISSN： 2073-4360|10|1|67-67

ISSN： 2073-4360

Source： Polymers, Vol.10, Iss.1, 2018-01, pp. : 67-67

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

By Dickinson E.   Golding M.  

Journal of Colloid and Interface Science, Vol. 197, Iss. 1, 1998-01 ,pp. : 133-141

Academic Press

Access to resources Recommend Favorite

Effects of Salts Containing Mono-, Di-, and Trivalent Ions on Electrical and Rheological Properties of Oil-Water Interface in Presence of Cationic Surfactant: Importance in the Stability of Oil-in-Water Emulsions

By Ghosh Pallab   Banik Meneka  

Journal of Dispersion Science and Technology, Vol. 35, Iss. 4, 2014-04 ,pp. : 471-481

Taylor & Francis Ltd

Access to resources Recommend Favorite

Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

By Chanamai R.   McClements D.J.  

Journal of Colloid and Interface Science, Vol. 225, Iss. 1, 2000-05 ,pp. : 214-218

Academic Press

Access to resources Recommend Favorite

Effect of Water Fraction on Rheological Properties of Waxy Crude Oil Emulsions

By Li Si   Huang Qiyu   He Man   Wang Wenda  

Journal of Dispersion Science and Technology, Vol. 35, Iss. 8, 2014-08 ,pp. : 1114-1125

Taylor & Francis Ltd

Access to resources Recommend Favorite

Properties of Palm Oil-in-Water Emulsions Stabilized by Nonionic Emulsifiers

By Ahmad K.   Ho C.C.   Fong W.K.   Toji D.  

Journal of Colloid and Interface Science, Vol. 181, Iss. 2, 1996-08 ,pp. : 595-604

Academic Press

Access to resources Recommend Favorite