Advances in Research on Water-in-Water Emulsions Based on the Stabilization Mechanism of Pickering Emulsions
Water-in-water emulsions, which have a very low interfacial tension and a thick interfacial layer, are formed by two thermodynamically incompatible hydrophilic macromolecules in a certain proportion. It has been reported that the system cannot be stabilized by surfactants, but can avoid macroscopic...
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| Format: | Artigo |
| Jezik: | Inglês |
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China Food Publishing Company
2023-07-01
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| Serija: | Shipin Kexue |
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| Online dostop: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-033.pdf |
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