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There are 255079 results for: content related to: Effect of droplet size on the rheology of emulsions

  1. Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature

    Journal of Food Process Engineering

    Marcos A. Neves, Zheng Wang, Isao Kobayashi and Mitsutoshi Nakajima

    Version of Record online : 11 NOV 2015, DOI: 10.1111/jfpe.12316

  2. A novel and facile liquid whistle hydrodynamic cavitation reactor to produce submicron multiple emulsions

    AIChE Journal

    Volume 59, Issue 1, January 2013, Pages: 155–167, Siah Ying Tang and Manickam Sivakumar

    Version of Record online : 10 APR 2012, DOI: 10.1002/aic.13800

  3. Pipeline flow of unstable and surfactant-stabilized emulsions

    AIChE Journal

    Volume 39, Issue 11, November 1993, Pages: 1754–1764, Rajinder Pal

    Version of Record online : 17 JUN 2004, DOI: 10.1002/aic.690391103

  4. Emulsions – Properties and Production

    Formulation Technology: Emulsions, Suspensions, Solid Forms

    Hans Mollet, Arnold Grubenmann, Pages: 59–104, 2007

    Published Online : 14 DEC 2007, DOI: 10.1002/9783527612925.ch02

  5. Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1853–1866, Charlotte Jacobsen

    Version of Record online : 29 SEP 2015, DOI: 10.1002/ejlt.201500137

  6. Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH

    European Journal of Lipid Science and Technology

    Volume 113, Issue 10, October 2011, Pages: 1243–1257, Anna Frisenfeldt Horn, Nina Skall Nielsen, Ulf Andersen, Louise Helene Søgaard, Andy Horsewell and Charlotte Jacobsen

    Version of Record online : 23 AUG 2011, DOI: 10.1002/ejlt.201100070

  7. The Nature of the Oil Phase and the Release of Solutes from Multiple (w/o/w) Emulsions

    Journal of Pharmacy and Pharmacology

    Volume 38, Issue 12, December 1986, Pages: 865–870, JAMES A. OMOTOSHO, TONY L. WHATELEY, TAK K. LAW and ALEXANDER T. FLORENCE

    Version of Record online : 12 APR 2011, DOI: 10.1111/j.2042-7158.1986.tb03373.x

  8. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions

    European Journal of Lipid Science and Technology

    Volume 117, Issue 5, May 2015, Pages: 620–629, Zhenbao Zhu, Jianhua Yi, Wenbin Dong, Jiali Lu and Yong Ding

    Version of Record online : 16 JAN 2015, DOI: 10.1002/ejlt.201400447

  9. Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: effect of emulsifier type and pH

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1097–1108, Anna F. Horn, Nina S. Nielsen and Charlotte Jacobsen

    Version of Record online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02946.x

  10. Oil-in-Water Nanosized Emulsions: Medical Applications

    Pharmaceutical Manufacturing Handbook: Production and Processes

    Shayne Cox Gad, Pages: 1327–1366, 2007

    Published Online : 28 AUG 2007, DOI: 10.1002/9780470259818.ch34

  11. Introducing Diffusing Wave Spectroscopy as a Process Analytical Tool for Pharmaceutical Emulsion Manufacturing

    Journal of Pharmaceutical Sciences

    Volume 103, Issue 12, December 2014, Pages: 3902–3913, Mathias Reufer, Alexandra H. E. Machado, Andreas Niederquell, Katharina Bohnenblust, Beat Müller, Andreas Charles Völker and Martin Kuentz

    Version of Record online : 9 OCT 2014, DOI: 10.1002/jps.24197

  12. Preparation of W1/O/W2 emulsions and droplet size distribution measurements by pulsed-field gradient nuclear magnetic resonance (PFG-NMR) technique

    European Journal of Lipid Science and Technology

    Volume 111, Issue 7, No. 7 July 2009, Pages: 730–742, Frederik Wolf, Lena Hecht, Heike P. Schuchmann, Edme H. Hardy and Gisela Guthausen

    Version of Record online : 7 JUL 2009, DOI: 10.1002/ejlt.200800272

  13. Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiers

    Food / Nahrung

    Volume 46, Issue 4, 1 July 2002, Pages: 294–301, U. Einhorn-Stoll, M. Weiss and H. Kunzek

    Version of Record online : 2 AUG 2002, DOI: 10.1002/1521-3803(20020701)46:4<294::AID-FOOD294>3.0.CO;2-2

  14. Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

    European Journal of Lipid Science and Technology

    Volume 117, Issue 10, October 2015, Pages: 1627–1635, Merete B. Munk and Mogens L. Andersen

    Version of Record online : 25 MAR 2015, DOI: 10.1002/ejlt.201400346

  15. You have free access to this content
    The antioxidative effect of lipophilized rutin and dihydrocaffeic acid in fish oil enriched milk

    European Journal of Lipid Science and Technology

    Volume 114, Issue 4, April 2012, Pages: 434–445, Ann-Dorit Moltke Sørensen, Lone Kirsten Petersen, Sara de Diego, Nina Skall Nielsen, Bena-Marie Lue, Zhiyong Yang, Xubing Xu and Charlotte Jacobsen

    Version of Record online : 10 APR 2012, DOI: 10.1002/ejlt.201100354

  16. Emulsion Formation, Stability, and Rheology

    Emulsion Formation and Stability

    Tharwat F. Tadros, Pages: 1–75, 2013

    Published Online : 29 JAN 2013, DOI: 10.1002/9783527647941.ch1

  17. Alginate-Based Emulsion Template Containing High Oil Loading Stabilized by Nonionic Surfactants

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E93–E100, Wan-Ding Ong, Beng-Ti Tey, Siew Young Quek, Siah-Ying Tang and Eng-Seng Chan

    Version of Record online : 19 DEC 2014, DOI: 10.1111/1750-3841.12729

  18. Heat-treated emulsions with cross-linking bovine serum albumin interfacial films and different dextran surfaces: Effect of paclitaxel delivery

    Journal of Pharmaceutical Sciences

    Volume 102, Issue 4, April 2013, Pages: 1307–1317, Jianing Qi, Chong Huang, Fen He and Ping Yao

    Version of Record online : 6 FEB 2013, DOI: 10.1002/jps.23468

  19. Hydrophobic Modification and Regeneration of Shirasu Porous Glass Membranes on Membrane Emulsification Performance

    Chemical Engineering & Technology

    Volume 31, Issue 3, March, 2008, Pages: 377–383, C.-J. Cheng, L.-Y. Chu, R. Xie and X.-W. Wang

    Version of Record online : 28 FEB 2008, DOI: 10.1002/ceat.200700353

  20. Physical Properties of Lipids

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 565–646, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch14