Waterproofing latex-bitumen emulsions
Makarov, D.; Nuriev, M.; Khozin, V.
German National Library of Science and Technology (GetInfo) (German)
Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology
Márquez, Andrés; Palazolo, Gonzalo; Wagner, Jorge
Ultra sonic Characterisation of Colloidal Dispersions
Hibberd, D. J.; Leney, J. M.; Garood, M. J.
Thermoxidation of substrate models and their behavior during hydrolysis by porcine pancreatic lipase
Sinisterra, José; Sánchez-Montero, José; Sánchez-Muniz, Francisco
Thermoanalytical and microscopical investigation of the microstructure of emulsions containing polymeric emulsifier
Szabó-Révész, Piroska; Szűcs, Mária; Bonferoni, M.
Thermal behaviour of emulsifier-water systems studied by micro-DSC
Frossard, P.; Nouzille, C. Appolonia; Raemy, A.
The role of dehydrins in plant response to cold
Kosová, K.; Vítámvás, P.; Prášil, I.
The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions
Stöckmann, Heiko; Schwarz, Karin; Huynh-Ba, Tuong
The effect of emulsifier concentration on the lubricating properties of oil-in-water emulsions
Pazos, C.; Spikes, H.; Ratoi, M.
The Physical Properties of Emulsifiers Used in Baking
Knightly, W. H.
The Effect of Emulsifiers on the Crystallisation Kinetics of Fats
Alander, J. T.; Eriksson, A.; Society of Chemical Industry
Synthesis, characterization, and surface properties of new bis-quaternary pyrimidinium surfactants
Pegiadou-Koemtzopoulou, S.; Papazoglou, V.; Kehayoglou, A.
Synthesis of monocaprin catalyzed by lipase
Medeiros, Vitória; Langone, Marta; Silva, Marco
Synthesis of acrylate microemulsion modified by alkoxy silane
Sun, Zhijuan; Fu, Heqing; Huang, Hong
Synthesis and properties of synthetic polymer latexes with copolymerized emulsifiers
Rodionova, R.; Volkov, V.
Synthesis and properties of acrylate latex modified by vinyl alkoxy siloxane
Zhang, Xin-ya; Li, Yong-jin; Chen, Huan-qin
Synthesis and evaluation of polytriethanolamine monooleates for oil-based muds
Hafiz, A.; Abdou, M.
Synchrotron Radiation X-Ray Diffraction Study of Polymorphic Crystallization in Triacylglycerols
Ueno, S.; Yano, J.; Seto, H.
Surface tension of protein and insoluble lipids at the air-aqueous phase interface
Niño, Ma; Patino, Juan
Surface tension of bovine serum albumin and tween 20 at the air-aqueous interface
Niño, Ma; Patino, J.
Surface properties of surfactants derived from natural products. Part 1: Syntheses and structure/property relationships—Solubility and emulsification
Persson, Marcus; Norin, Torbjörn; Claesson, Per
Structural characterization and surface-active properties of a new glycolipid biosurfactant, mono-acylated mannosylerythritol lipid, produced from glucose by Pseudozyma antarctica
Konishi, Masaaki; Sakai, Hideki; Fukuoka, Tokuma
Stabilization of water-in-oil emulsions by submicrocrystalline α-form fat particles
Garti, N.; Aserin, A.; Binyamin, H.
Solid Catalysts for the Synthesis of Fatty Esters of Glycerol, Polyglycerols and Sorbitol from Renewable Resources
Pérez-Pariente, Joaquín; Sastre, Enrique; Márquez-Alvarez, Carlos
Rheological Properties of the Palm Oil/Monoglycerides/Water System
Chow, M. C.; Ho, C. C.
Relationship Among Chemical, Physical, and Textural Properties of Fats
deMan, J. M.
Pyrimidinium cationic surfactants as emulsifiers for oil-in-water emulsions
Tsatsaroni, E.; Mylona, M.; Pegiadou-Koemtjopoulou, S.
Protein/Emulsifier Interactions and the Viscoelasticity of Whey Protein Emulsion Gels
Chen, J.; Dickinson, E.; Society of Chemical Industry
Present Status of Industrial Application of Cyclodextrins in Japan
Preparation and Properties of Low Trans Margarine and Oils by Interesterification, Blending, and Genetic Modification
List, G. R.; Orthoefer, F.; Pelloso, T.
Polyunsaturated monoglycerides and a pregnadiene in defensive glands of the water beetle Agabus affinis
Schaaf, Otmar; Dettner, Konrad
Plastic Fat Rheology Is Governed by the Fractal Nature of the Fat Crystal Network and by Crystal Habit
Marangoni, A. G.; Rousseau, D.
Physicochemical aspects of manufacture of three-phase colloidal fuels
Khil’ko, S.; Titov, E.
Physical properties of fats, oils and emulsifiers with application to foods
Physical Properties of New Food Emulsifiers and their Application
Olesen, S. K.; Holstborg, J.; Krog, N.
Physical Properties of Medium-Chain Triglycerides and Applications in Food
Heydinger, J. A.
Phospholipids for Functional Food Synergistic, Technological and Physiological Properties
Schneider, M.; Society of Chemical Industry; Royal Society of Chemistry
Pharmacokinetics and enhanced bioavailability of candidate cancer preventative agent, SR13668 in dogs and monkeys
Jong, Ling; Muzzio, Miguel; McCormick, David
Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers
Duh, Pin-Der; Yen, Gow-Chin; Yen, Wen
One-Step Surface Modification of Poly(lactide- co -glycolide) Microparticles with Heparin
Schwendeman, Steven; Cui, Chengji
On Deciphering the Fat Structure-Functionality Mystery: The Case of Butter Fat
Rousseau, D.; Marangoni, A. G.
Newer synthetic approaches to surfactants, lipids, and related compounds based on C-3 building blocks: Recent advances related to fatty chemistry
Urata, Kouichi; Takaishi, Noatake
McCutcheon's detergents & emulsifiers
Light Scattering and Rheological Studies of Emulsion Systems
Horne, D.; Hemar, Y.; Society of Chemical Industry
Kontaktekzeme durch Kühlschmierstoffe in der Metallindustrie
Lessmann, H.; Geier, J.; Schnuch, A.
Kinetic Aspects in Polymorphic Crystallization and Transformation of Fats in Mixed and Dispersed Systems
Interfacial Characteristics of Food Polar Lipids at the Air-Interface
Patino, J. M.; Society of Chemical Industry; Royal Society of Chemistry
Interactions of Emulsifiers with Food Components
Smith, P.; Society of Chemical Industry; Royal Society of Chemistry
Interactions Between Surfactants and Fats
Interaction of Epicutaneously Applied Lipids with Stratum Corneum Depends on the Presence of either Emulsifiers or Hydrogenated Phosphatidylcholine
Wohlrab; Klapperstück; Reinhardt
Influence of surfactants on the parameters of polylactide nanocapsules containing insulin
Zhang, Gaoyong; Hong, Xinlin; Zhu, Yinyan
Influence of hydrophilic–lipophilic balance of nonionic emulsifiers on emulsion copolymerization of styrene and methacrylic acid
Okubo, Masayoshi; Kobayashi, Hiroshi; Chaiyasat, Amorn
Incorporation of nonionic emulsifier inside methacrylic polymer particles in emulsion polymerization
Kobayashi, Hiroshi; Okubo, Masayoshi; Chaiyasat, Amorn
Improving Protein Functionality through Structural and Interfacial Modification
Wilde, P.; Husband, F. A.; Fillery-Travis, A.
Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
Nunes, Maria; Ryan, Liam; Moore, Michelle
High-Stability Oils: What Are They? How Are They Made? Why Do We Need Them?
HPTLC Determination of Food Emulsifiers by Iodine Staining and Densitometry
Jin, Zhengyu; Yang, Na; Chen, Yisheng
Fundamental Understanding of the Crystallization of Oils and Fats
Blaurock, A. E.
Food Emulsions -What are they? - A Review
Krog, N.; Society of Chemical Industry; Royal Society of Chemistry
Enzymatic alcoholysis of palm and palm kernel oils
Alves, Tito; Oliveira, Debora
Encapsulation and characterization of controlled release flurbiprofen loaded microspheres using beeswax as an encapsulating agent
Naseem, Shahzad; Ranjha, Nazar; Khan, Hafeezullah
Emulsions and emulsifiers
Leatherhead Food Research Association
Emulsifiers’ Composition Modulates Venous Irritation of the Nanoemulsions as a Lipophilic and Venous Irritant Drug Delivery System
Mao, Chengwen; Xu, Huibi; Yang, Xiangliang
Emulsifiers in Chocolate
Wells, M. A.; Society of Chemical Industry; Royal Society of Chemistry
Emulsifiers in Cakes
Sahi, S. S.; Society of Chemical Industry; Royal Society of Chemistry
Emulsifiers : functionality and applications : [13 - 14th October 1998, London ; papers presented at the conference]
Society of Chemical Industry / Oils and Fats Group; Royal Society of Chemistry / Food Chemistry Group
Emulsification using environmental compatible emulsifiers and de-emulsification using D.C. field and immobilized Nocardia amarae
Lee, Ki-Young; Lee, Jae-Chan
Effects of hydrophobic emulsifier additives on crystallization behavior of palm mid fraction in oil-in-water emulsion
Sato, Kiyotaka; Awad, Tarek
Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions
Kubouchi, Hiroaki; Matsuda, Koji; Kai, Hideto
Effects of droplet size on the oxidative stability of oil-in-water emulsions
Matsukawa, Shingo; Ohshima, Toshiaki; Ushio, Hideki
Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions
Sousa, I.; Partal, P.; Gallegos, C.
Effect of surfactants on the size and morphology of the silica particles prepared by an emulsion technique
Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
Añón, M.; Tomás, M.; Pan, L.
Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan)
Iqbal, Zafar; Pasha, Imran; Ahmad, Sarfraz
Effect of compounding on the adhesion of rubber to medium carbon steel
L A Reeves; D E Packham
Effect of Processing and Storage Parameters on the Oxidative Deterioration of Oil-in-Water Emulsions
Tsaprouni, Ioanna; Oreopoulou, Vassiliki; Kiokias, Sotirios
Double emulsions of water-in-oil-in-water stabilized by α-form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles
Binyamin, H.; Tiunova, I.; Garti, N.
Diglycerides in Palm Oil Products: Compositionand Effects on Oil Properties
Siew, W.-L.; Ng, W.-L.
Different strategies for selective monoacylation of hexoaldoses in acetone
Otero, Cristina; Arcos, Jose; Bernabé, Manuel
Detergents and emulsifiers : D and E ; annual
Delivery of phytochemical thymoquinone using molecular micelle modified poly(D, L lactide-co-glycolide) (PLGA) nanoparticles
Gabriela M Ganea; Sayo O Fakayode; Jack N Losso
Controlled preparation of giant vesicles from uniform water droplets obtained by microchannel emulsification with bilayer-forming lipids as emulsifiers
Ichikawa, Sosaku; Kobayashi, Isao; Nakajima, Mitsutoshi
Compositional Effect on Crystallization of Cocoa Butter
Dimick, P. S.
Competitive Adsorption at Liquid Interfaces
Heertje, I.; Society of Chemical Industry; Royal Society of Chemistry
Co-Utilization of Canola Oil and Glucose on the Production of a Surfactant by Candida lipolytica
Farias, Charles; Campos-Takaki, Galba; Sarubbo, Leonie
Characterisation of Emulsifier Aggregates
Leser, M.; Vauthey, S.; Watke, H. J.
Biotechnology and Vegetable Oils: First Generation Products in the Marketplace
Atemwegs- und Lungenerkrankungen durch Kühlschmierstoffe
Olten, D.; Brüning, T.; Merget, R.
Argan oil-in-water emulsions: Preparation and stabilization
Aserin, A.; Mizrahi, Y.; Garti, N.
Antimicrobial Activity of Monoglycerides and Fatty Acids
Kinderlerer, J.; Society of Chemical Industry; Royal Society of Chemistry
Analysis of Emulsifiers in Food
Dieffenbacher, A.; Society of Chemical Industry; Royal Society of Chemistry
Allergic Contact Dermatitis from Cosmetics
Song, M.; Blondeel, A.; Kohl, L.
Acyl Chain Conformation of Polymorphic Forms in SOS and OSO
Yano, J.; Ueno, S.; Sato, K.
A kinetic study of lipase-catalyzed alcoholysis of palm kernel oil
Alves, Tito; de Oliveira, Débora
31 P nuclear magnetic resonance studies on alkyl phosphate emulsifiers in cosmetic oil-in-water emulsions
Emeis, D.; Blümich, B.; Plass, J.
Website Policies and Important Links Comments
WorldWideScience.org is maintained by the
U.S. Department of Energy's
Office of Scientific and Technical Information as the Operating Agent
for the WorldWideScience Alliance.