Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Dynamic measurements of dilational properties of a liquid interface

J Lucassen, M. van den Tempel · Chemical Engineering Science · 1972 · 787 citations

Dilational Properties, Engineering, Physics +5

Re-coalescence of emulsion droplets during high-energy emulsification

Seid Mahdi Jafari, Elham Assadpoor, Yinghe He et al. · Food Hydrocolloids · 2007 · 787 citations

Emulsion Droplets, Food Engineering, Multiphase Flow +1

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 489 citations

Engineering, Fluid Mechanics, Mechanical Engineering +7

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Tao Zeng, Ziling Wu, Jun-You Zhu et al. · Food Chemistry · 2017 · 308 citations

Food Chemistry, Food Colloid, Polysaccharide +6

Stability mechanisms of liquid water-in-oil emulsions

Fernanda Yumi Ushikubo, Rosiane Lopes Cunha · Food Hydrocolloids · 2012 · 295 citations

Engineering, Liquid-liquid Flow, Fluid Mechanics +3