Creaming stability of flocculated monodisperse oil-in-water emulsions

Journal of Colloid and Interface Science

Volumn 225, Issue 1, 2000, Pages 214-218

  Chanamai, Ratjika ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Creaming; Emulsions; Flocculation; Monodisperse; SDS

Indexed keywords

DODECYL SULFATE SODIUM; HEXADECANE; WATER OIL CREAM;

ARTICLE; COLLOID; CREAM; DRUG FORMULATION; DRUG STABILITY; FLOCCULATION; LIGHT SCATTERING; PRIORITY JOURNAL;

EID: 0034192274     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcis.2000.6766     Document Type: Article

References (27)

1. Becher P. Encyclopedia of Emulsion Technology, Vol. 2, Applications. 1985;Dekker, New York.
2. Becher P. Encyclopedia of Emulsion Technology, Vol. 3, Basic Theory, Measurement and Applications. 1988;Dekker, New York.
3. Schramm L. L. Emulsions: Fundamentals and Applications in the Petroleum Industry. 1992;Am. Chem. Soc. Washington.
4. McClements D. J. Food Emulsions: Principles, Practice and Techniques. 1999;CRC Press, Boca Raton.
5. Tadros T. F. Colloids Surf. 91:1994;30.
6. Tadros Th. F. Adv. Colloid Interface Sci. 68:1996;97.
7. Pal R. Becher P. Encyclopedia of Emulsion Technology. 1996;93 Dekker, New York.
8. Israelachvili J. N. Intermolecular and Surface Forces. 1992;Academic Press, London.
9. Hunter R. J. Foundations of Colloid Science: Vol. 1. 1986;Oxford Science, Oxford.
10. Whittle M., Dickinson E. J. Chem. Phys. 107:1997;10191.
11. Whittle M., Dickinson E. Mol. Phys. 90:1997;739.
12. Whittle M., Dickinson E. J. Chem. Soc. Faraday Trans. 94:1998;2453.
13. Wijmans C. M., Whittle M., Dickinson E. Dickinson E., Rodriguez Patino J. M. Food Emulsions and Foams: Interfaces, Interactions and Stability. 1999;342 Royal Chem. Soc. Cambridge.
14. Claesson P. M., Ederth T., Bergeron V., Rutland M. W. Adv. Colloid Interface Sci. 67:1996;119.
15. Prieve D. C. Adv. Colloid. Interface Sci. 82:1999;93.
16. Heertje I., Paques M. Dickinson E. New Physicochemical Techniques for the Characterization of Complex Food Systems. 1995;1 Blackie, London.
17. Hunter R. J. Introduction to Modern Colloid Science. 1993;Oxford Univ. Press, Oxford.
18. Xu W., Nikolov A., Wasan D. T., Gonsalves A., Borwankar R. P. J. Food Sci. 63:1998;183.
19. Chanamai R., Herrmann N., McClements D. J. J. Colloid Interface Sci. 204:1998;268.
20. Goodwin J. W., Ottewill R. H. J. Chem. Soc. Faraday Trans. 87:1991;357.
21. Pal R. J. Rheol. 36:1992;1245.
22. Pal R., Yan Y., Masliyah J. H. Schramm L. L. Emulsions: Fundamentals and Applications in the Petroleum Industry. 1992;Am. Chem. Soc. Washington.
23. Mewis J., Macosko C. W. Macosko C. W. Rheology: Principles, Measurements and Applications. 1994;VCH, New York.
24. Liu S., Masliyah J. H. Schramm L. L. Suspensions: Fundamentals and Applications in the Petroleum Industry. 1996;Am. Chem. Soc. Washington.
25. Bremer L. G. B., Bijsterbosch B. H., Walstra P., Van Vliet T. Adv. Colloid Interface Sci. 46:1993;117.
26. Bibette J. J. Colloid Interface Sci. 147:1991;474.
27. Chanamai, R, and, McClements, D. J, Submitted for publication.