Concepedia

Complex interfaces in food: Structure and mechanical properties

Leonard M.C. Sagis, Elke Scholten

Trends in Food Science & Technology · 2014 · 154 citations · 70 references

DOI

Concepts

References

70

Particles as surfactants—similarities and differences

Bernard P. Binks · Current Opinion in Colloid & Interface Science · 2002 · 3.6K citations

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CXCVI.—Emulsions

Spencer Umfreville Pickering · Journal of the Chemical Society Transactions · 1907 · 3K citations

, , +2

Structure and phase transitions in Langmuir monolayers

Vladimir M. Kaganer, Helmuth Möhwald, Pulak Dutta · Reviews of Modern Physics · 1999 · 1.5K citations

, , +17

Food emulsions and foams: Stabilization by particles

Eric Dickinson · Current Opinion in Colloid & Interface Science · 2009 · 1.2K citations

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New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

Randy H. Ewoldt, A. E. Hosoi, Gareth H. McKinley · Journal of Rheology · 2008 · 1.1K citations · Full text

, , +17