Solid-stabilized emulsions

被引：261
作者：
Leal-Calderon, F. [1 ]
Schmitt, V. [2 ]
机构：
[1] Univ Bordeaux 1, Lab Milieux Disperses Alimentaires, F-33405 Talence, France
[2] Univ Bordeaux 1, Ctr Rech Paul Pascal, CNRS, F-33600 Pessac, France
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2008年 / 13卷 / 04期
关键词：
D O I：
10.1016/j.cocis.2007.09.005
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
The comprehension of bulk properties of solid-stabilized emulsions (stability, compressibility, elasticity) in relation with interfacial properties has progressed. The association of oil, water and particles allows a large set of materials to be obtained, where emulsions are used either as intermediate or end products. The efficiency of some stimulus-responsive particles to stabilize or destabilize emulsions "on demand" has been experimentally evidenced. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：217 / 227
页数：11
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