Stabilisation of W/O/W double emulsion by polysaccharides as weak gels

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 316, Issue 1-3, 2008, Pages 46-54

  Benna Zayani, M ^a   Kbir Ariguib, N ^a   Trabelsi Ayadi, M ^a   Grossiord, J L ^b  

^a University of Carthage   (Tunisia)

^b UNIVERSITÉ PARIS SACLAY   (France)

Author keywords

Creaming; Multiple emulsion; Polysaccharides; Stability; Weak gels

Indexed keywords

COALESCENCE; EMULSIONS; GELS; SHEAR STRESS; THREE DIMENSIONAL;

DOUBLE EMULSIONS; OIL IN WATER; WEAK GELS;

POLYSACCHARIDES;

ALGAROBA; OIL; POLYSACCHARIDE; SCLEROGLUCAN; WATER; XANTHAN;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CREAM; EMULSION; FLOW KINETICS; GEL; OSCILLATION; PRIORITY JOURNAL; SHEAR STRESS; VALIDATION PROCESS; VISCOELASTICITY;

EID: 38649102136     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2007.08.019     Document Type: Article

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