Emulsions Stabilized by Chitosan-Modified Silica Nanoparticles : pH Control of Structure-Property Relations
In food-grade emulsions, particles with an appropriate surface modification can be used to replace surfactants and potentially enhance the stability of emulsions. During the life cycle of products based on such emulsions, they can be exposed to a broad range of pH conditions and hence it is crucial...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 34(2018), 21 vom: 29. Mai, Seite 6147-6160
|
|---|
| 1. Verfasser: |
Alison, Lauriane
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Demirörs, Ahmet F,
Tervoort, Elena,
Teleki, Alexandra,
Vermant, Jan,
Studart, Andre R |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2018
|
|---|
| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
|
|---|
| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Emulsions
Silicon Dioxide
7631-86-9
Chitosan
9012-76-4 |
|---|