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Volumn 257, Issue 2, 2003, Pages 299-309

Emulsion stability based on phase behavior in sodium naphthenates containing systems: Gels with a high organic solvent content

Author keywords

Bitumen; Crude oil; Cubic phase; Emulsion stability; Gel; Lamellar liquid crystal; Naphthenates; Naphthenic acids; Paraffinic froth treatment process; Rag layer; Stepwise swelling; Stepwise thickening

Indexed keywords

BIREFRINGENCE; CENTRIFUGATION; COMPOSITION; GELS; LIQUID CRYSTALS; SODIUM COMPOUNDS; SWELLING;

EID: 0037437376     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9797(02)00048-6     Document Type: Article
Times cited : (38)

References (29)
  • 14
    • 0025556944 scopus 로고
    • Food Emulsions and Foams: Theory and Practice
    • P.J. Wan, J.L. Cavallo, F.Z. Saleeb, & M.J. McCarthy, E.L. Gaden (Ed.), New York: American Institute of Chemical Engineers
    • Laughlin R.G. Wan P.J., Cavallo J.L., Saleeb F.Z., McCarthy M.J. Food Emulsions and Foams: Theory and Practice. E.L. Gaden (Ed.), Aiche Symposium Series, No. 277. 86:1990;7-15 American Institute of Chemical Engineers, New York.
    • (1990) Aiche Symposium Series, No. 277 , vol.86 , pp. 7-15
    • Laughlin, R.G.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.