Journal ArticleOPEN ACCESS

Interfacial interactions and the stability of oil-in-water emulsions

Pure and Applied Chemistry (1992) 64(11) 1721-1724
DOI: 10.1351/pac199264111721
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Abstract

Various aspects of the formation and stability of oil-in-water emulsions are described. Differences between adsorbed layers of proteins and small-molecule surfactants are considered, and influences of interfacial interactions and competitive adsorption are discussed. © 1992, IUPAC.

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APA

Dickinson, E. (1992). Interfacial interactions and the stability of oil-in-water emulsions. Pure and Applied Chemistry, 64(11), 1721–1724. https://doi.org/10.1351/pac199264111721

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