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231224s2014 xx |||||o 00| ||eng c |
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7 |
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|a 10.1021/la4042056
|2 doi
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|a pubmed24n0779.xml
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|a DE-627
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|e rakwb
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|a eng
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|a Murakami, Ryo
|e verfasserin
|4 aut
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|a Effects of the density difference between water and oil on stabilization of powdered oil-in-water emulsions
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|c 2014
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 08.09.2014
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|a Date Revised 21.01.2014
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|a published: Print-Electronic
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|a Citation Status PubMed-not-MEDLINE
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|a A powdered oil-in-water (o/w) emulsion is a dispersed system in which the continuous phase of a particle-stabilized o/w emulsion is dispersed in air by encapsulating the water globules with hydrophobic particles. During their preparation, oil droplets in water globules are forced to move because of high-shear mixing, leading to creaming of the oil droplets and possible wetting of the hydrophobic particles with the oil droplets, which induces destabilization. To prepare powdered o/w emulsions efficiently, the extent of creaming of the oil droplets has to be suppressed. We describe how to achieve this by mixing two oils of different densities and preparing powdered o/w emulsions from oil mixtures exhibiting a decreasing density difference with water. As the extent of creaming is reduced, enhanced stabilization of the powdered emulsions occurs
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|a Journal Article
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|a Moriyama, Hiroshi
|e verfasserin
|4 aut
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1 |
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|a Noguchi, Tatsuyuki
|e verfasserin
|4 aut
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1 |
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|a Yamamoto, Masahiro
|e verfasserin
|4 aut
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1 |
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|a Binks, Bernard P
|e verfasserin
|4 aut
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773 |
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|i Enthalten in
|t Langmuir : the ACS journal of surfaces and colloids
|d 1992
|g 30(2014), 2 vom: 21. Jan., Seite 496-500
|w (DE-627)NLM098181009
|x 1520-5827
|7 nnns
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|g volume:30
|g year:2014
|g number:2
|g day:21
|g month:01
|g pages:496-500
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|u http://dx.doi.org/10.1021/la4042056
|3 Volltext
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