Factors affecting the freeze–thaw stability of emulsions

Macroemulsion Stability:  The Oriented Wedge Theory Revisited

Alexey Kabalnov, Håkan Wennerström · Langmuir · 1996 · 339 citations

Engineering, Chemical Engineering, Chemistry +17

Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique

Tomoko Aoki, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2004 · 249 citations

Engineering, Chemical Engineering, Materials Science +17

Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin−Chitosan Membranes

Satoshi Ogawa, Eric A. Decker, David Julian McClements · Journal of Agricultural and Food Chemistry · 2003 · 228 citations

Agriculture, Chemical Engineering, Food Science +16

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Food Hydrocolloids · 2004 · 180 citations

Agriculture, Chemical Engineering, Food Science +16

Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2004 · 118 citations

Agriculture, Food Science, Nutritional Sciences +15