| 1 |
Evaluation of the repartition of the particles in Pickering emulsions in relation with their rheological properties
Velandia SF, Marchal P, Lemaitre C, Sadtler V, Roques-Carmes T
Journal of Colloid and Interface Science, 589, 286, 2021 |
| 2 |
Separation of asphaltene-stabilized water in oil emulsions and immiscible oil/water mixtures using a hydrophobic cellulosic membrane
Medina-Sandoval CF, Valencia-Davila JA, Combariza MY, Blanco-Tirado C
Fuel, 231, 297, 2018 |
| 3 |
Microparticles for cell encapsulation and colonic delivery produced by membrane emulsification
Morelli S, Holdich RG, Dragosavac MM
Journal of Membrane Science, 524, 377, 2017 |
| 4 |
Chitosan and Poly (Vinyl Alcohol) microparticles produced by membrane emulsification for encapsulation and pH controlled release
Morelli S, Holdich RG, Dragosavac MM
Chemical Engineering Journal, 288, 451, 2016 |
| 5 |
Evaporation of aqueous dispersed systems and concentrated emulsions formulated with non-ionic surfactants
Gutierrez G, Benito JM, Coca J, Pazos C
International Journal of Heat and Mass Transfer, 69, 117, 2014 |
| 6 |
Role of asphaltenes in stabilisation of water in crude oil emulsions
Czarnecki J, Tchoukov P, Dabros T, Xu ZH
Canadian Journal of Chemical Engineering, 91(8), 1365, 2013 |
| 7 |
Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions
Iqbal S, Hameed G, Baloch MK, McClements DJ
Journal of Food Engineering, 115(3), 314, 2013 |
| 8 |
Approach to Describe the Flow Conditions Relevant for Droplet Break Up During Emulsification of W/O Emulsions with Orifices
Wolf F, Schuch A, Kohler K, Schuchmann HP
Chemie Ingenieur Technik, 84(12), 2215, 2012 |
| 9 |
Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
Marquez AL, Medrano A, Panizzolo LA, Wagner JR
Journal of Colloid and Interface Science, 341(1), 101, 2010 |
| 10 |
Fat-crystal stabilised w/o emulsions for controlled salt release
Frasch-Melnik S, Norton IT, Spyropoulos F
Journal of Food Engineering, 98(4), 437, 2010 |
