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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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| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
National Academy of Sciences
2007
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| Materias: | |
| Acceso en línea: | 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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