All Outputs (2)

Foams of vegetable oils containing long-chain triglycerides (2020)
Journal Article
Liu, Y., & Binks, B. P. (2021). Foams of vegetable oils containing long-chain triglycerides. Journal of colloid and interface science, 583, 522-534. https://doi.org/10.1016/j.jcis.2020.09.043

© 2020 Elsevier Inc. Hypothesis: Can vegetable oils containing long-chain triglycerides be aerated to yield stable oil foams? This is based on the idea that cooling of vegetable oil results in the formation of crystals of certain triglyceride chain l... Read More about Foams of vegetable oils containing long-chain triglycerides.

Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures (2011)
Journal Article
Binks, B. P., Fletcher, P. D., Thompson, M. A., & Elliott, R. P. (2011). Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures. Colloids and surfaces. A, Physicochemical and engineering aspects, 390(1-3), 67-73. https://doi.org/10.1016/j.colsurfa.2011.09.005

We have investigated the effects of addition of various diols on the properties of water–paraffin emulsions stabilised by non-ionic surfactants. Diols do not partition to the oil phase of these emulsions to any significant extent. Diol addition cause... Read More about Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures.