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Electrostatics at the oil–water interface, stability, and order in emulsions and colloids

Oil–water mixtures are ubiquitous in nature and are particularly important in biology and industry. Usually additives are used to prevent the liquid droplets from coalescing. Here, we show that stabilization can also be obtained from electrostatics, because of the well known remarkable properties of...

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Detalhes bibliográficos
Main Authors: Leunissen, Mirjam E., van Blaaderen, Alfons, Hollingsworth, Andrew D., Sullivan, Matthew T., Chaikin, Paul M.
Formato: Artigo
Idioma:Inglês
Publicado em: National Academy of Sciences 2007
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1800788/
https://ncbi.nlm.nih.gov/pubmed/17307876
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.0610589104
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