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...

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Publié dans:	Langmuir : the ACS journal of surfaces and colloids. - 1985. - 34(2018), 21 vom: 29. Mai, Seite 6147-6160
Auteur principal:	Alison, Lauriane (Auteur)
Autres auteurs:	Demirörs, Ahmet F, Tervoort, Elena, Teleki, Alexandra, Vermant, Jan, Studart, Andre R
Format:	Article en ligne
Langue:	English
Publié:	2018
Accès à la collection:	Langmuir : the ACS journal of surfaces and colloids
Sujets:	Journal Article Research Support, Non-U.S. Gov't Emulsions Silicon Dioxide 7631-86-9 Chitosan 9012-76-4