Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsion.
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DOI: 10.1016/j.foodchem.2017.09.018
Abstract: Ostwald ripening is a major destabilization mechanism for emulsions containing flavor oils with relatively high water solubilities. Emulsions with different oil phase compositions were prepared that were stabilized by polyoxyethylene alkyl ether-type emulsifiers with differently… read more here.
Keywords: ostwald ripening; emulsion interfacial; influence emulsion; emulsions containing ... See more keywords