Edible oil-water foamulsions stabilized by vesicle network of sucrose ester
(2022)
Journal Article
Zheng, R., Hu, X., Su, C., Jiang, J., Cui, Z., & Binks, B. P. (2023). Edible oil-water foamulsions stabilized by vesicle network of sucrose ester. Journal of Molecular Liquids, 371, Article 121066. https://doi.org/10.1016/j.molliq.2022.121066
Foamulsions are tri-phase dispersions consisting of oil, water and gas. The stabilizers of foamulsions are typically single surfactants or their mixtures. However, foamulsions stabilized by molecular surfactants are usually unstable against long term... Read More about Edible oil-water foamulsions stabilized by vesicle network of sucrose ester.