Breaking oil-in-water emulsions stabilized by yeast

Colloids and Surfaces B: Biointerfaces

Volumn 128, Issue , 2015, Pages 568-576

  Furtado, Guilherme F ^a   Picone, Carolina S F ^a   Cuellar, Maria C ^b   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Demulsification; Emulsion; Stability

Indexed keywords

CENTRIFUGATION; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; DEIONIZED WATER; DEMULSIFICATION; DROPS; EMULSIFICATION; EMULSIONS; NANOMAGNETICS; NANOPARTICLES; OIL SHALE; PHASE SEPARATION; PHASE STABILITY; SEPARATION; STABILIZATION; VISCOELASTICITY; YEAST;

BIOTECHNOLOGICAL PROCESS; CHEMICAL COMPOSITIONS; DROPLET SIZE DISTRIBUTIONS; ELECTROSTATIC REPULSION; EMULSION DESTABILIZATION; MAGNETIC NANO-PARTICLES; OIL-IN-WATER EMULSIONS; VISCOELASTIC PROPERTIES;

ENHANCED RECOVERY;

ALCOHOL; ALKANE; BUTANOL; EMULSION; N-HEXADECANE; NANOPARTICLE; WATER;

CENTRIFUGATION; CHEMISTRY; EMULSION; FRACTIONATION; ISOLATION AND PURIFICATION; PARTICLE SIZE; PROCEDURES; SACCHAROMYCES CEREVISIAE; STATIC ELECTRICITY;

ALKANES; BUTANOLS; CENTRIFUGATION; CHEMICAL FRACTIONATION; EMULSIONS; ETHANOL; NANOPARTICLES; PARTICLE SIZE; SACCHAROMYCES CEREVISIAE; STATIC ELECTRICITY; WATER;

EID: 84938987954     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2015.03.010     Document Type: Article

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