Fat crystals and water-in-oil emulsion stability
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The formation of a network structure occurs by crystal aggregations through inter- and intramolecular non-covalent interactions in which wax concentration and crystal size affect the stabilization mechanism.
“Th e formation of a network structure occurs by crystal aggregations through inter-and intramolecular non-covalent interactions in which wax concentration and crystal size aff ect the stabilization mechanism (Ghosh and Rousseau, 2011).”
From Demulsifier Selection Guideline for Destabilizing Water-in-Oil Emulsion for both non-EOR and EOR Application (2023) · cites this paper as Ghosh and Rousseau, 2011
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- Authors
- Ghosh, S., & Rousseau, D.
- Affiliations
- Toronto Metropolitan University (CA)
- Corresponding author
- Rousseau, Dérick
- Venue
- Current Opinion in Colloid & Interface Science
- Publisher
- Elsevier BV
- Published
- 2011-10
- Volume
- 16
- Issue
- 5
- Pages
- 421-431
- ISSN
- 1359-0294 (ISSN-L)
- OpenAlex
- W2046777120
- Cited by
- 251
- References
- 70
- Citations by year
- 2026: 18 · 2025: 15 · 2024: 20 · 2023: 26 · 2022: 34 · 2021: 18 · 2020: 24 · 2019: 12 · 2018: 13 · 2017: 17 · 2016: 16 · 2015: 11 · 2014: 13 · 2013: 6 · 2012: 5
- FWCI
- 1.09
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Current Opinion in Colloid & Interface Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
- Keywords
- water-in-oil emulsions, fat crystal network, Pickering emulsions, emulsion stability, oil-soluble surfactants, droplet coalescence, processed foods, triglycerides, alkanes
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