Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions

Journal of Colloid and Interface Science

Volumn 387, Issue 1, 2012, Pages 65-73

  Zeeb, Benjamin ^a   Gibis, Monika ^a   Fischer, Lutz ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Laccase; Layer density; Layer thickness; Layer by layer electrostatic deposition method; Multilayered emulsions; Ostwald ripening

Indexed keywords

CONTINUOUS PHASE; CROSSLINKED; DROPLET GROWTH; DROPLET SIZE DISTRIBUTIONS; ELECTROSTATIC DEPOSITION; FERULIC ACIDS; FISH GELATIN; HELIX-COIL TRANSITIONS; INTERFACIAL CROSSLINKING; INTERFACIAL MEMBRANES; INTERFACIAL PROPERTY; LACCASES; LAYER THICKNESS; MOLECULAR TRANSPORT; MONITORING CHANGE; MULTI-LAYERED; N-ALKANES; N-DECANE; N-DODECANE; N-OCTANES; OIL DROPLETS; OIL-IN-WATER EMULSIONS; STATIC LIGHT SCATTERING; TWO-STEP PROCESS; WHEY PROTEIN ISOLATE;

EMULSIONS; FISH; OSTWALD RIPENING; PARAFFINS; SUGAR BEETS;

DROPS;

DECANE; DODECANE; FERULIC ACID; GELATIN; LACCASE; MILK PROTEIN; OCTANE; PECTIN; WATER OIL CREAM;

ARTICLE; CONTROLLED STUDY; CROSS LINKING; DENSITY; EMULSION; FISH; GROWTH RATE; INTERFACIAL CROSSLINKING; LIGHT SCATTERING; OSTWALD RIPENING; PRIORITY JOURNAL; SUGAR BEET; TEMPERATURE DEPENDENCE;

ALKANES; ANIMALS; BETA VULGARIS; EMULSIONS; FISHES; GELATIN; HOT TEMPERATURE; LACCASE; OCTANES; OILS; PARTICLE SIZE; PECTINS; STATIC ELECTRICITY; TRAMETES; WATER;

EID: 84866597412     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2012.07.054     Document Type: Article

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