相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Volatile Aroma Surfactants: The Evaluation of the Adsorption-Evaporation Behavior under Dynamic and Equilibrium Conditions
Oxana A. Soboleva et al.
LANGMUIR (2022)
Volatile surfactants: Characterization and areas of application
Larisa A. Tsarkova et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2022)
Tensiometry as a Simple Analytical Method for Quantification of Solubility and Release of Aroma Molecules in Aqueous Media
Ruth Kudla et al.
MOLECULES (2021)
Kinetics of transfer of volatile amphiphiles (fragrances) from vapors to aqueous drops and vice versa: Interplay of diffusion and barrier mechanisms
Krassimir D. Danov et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)
Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines
Ceyda Dadali et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2020)
Surface Properties of Aqueous Solutions of Mixtures of Sodium Dodecyl Sulphate and Linalool under Equilibrium and Dynamic Conditions
O. A. Soboleva et al.
COLLOID JOURNAL (2020)
Aroma Molecules as Dynamic Volatile Surfactants: Functionality beyond the Scent
Oxana A. Soboleva et al.
ACS APPLIED MATERIALS & INTERFACES (2019)
Adsorption of monoterpene alcohols at the water-air interface
Andrzej Lewandowski et al.
ADSORPTION-JOURNAL OF THE INTERNATIONAL ADSORPTION SOCIETY (2019)
On the Mesoscale Solubility in Liquid Solutions and Mixtures
Dmytro Rak et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2019)
Influence of the emollient structure on the properties of cosmetic emulsion containing lamellar liquid crystals
Dania Terescenco et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2018)
Predicting the Surface Tension of Liquids: Comparison of Four Modeling Approaches and Application to Cosmetic Oils
Valentin Goussard et al.
JOURNAL OF CHEMICAL INFORMATION AND MODELING (2017)
Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives
Fan C. Wang et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2016)
Sugar Ester Surfactants: Enzymatic Synthesis and Applications in Food Industry
Nair S. Neta et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Fragrance solubilization in temperature insensitive aqueous microemulsions based on synergistic mixtures of nonionic and anionic surfactants
Thomas Lukowicz et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2014)
Predicting sensory texture properties of cosmetic emulsions by physical measurements
Laura Gilbert et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2013)
Moisturizing emulsion systems based on the novel long-chain alkyl polyglucoside emulsifier The contribution of thermoanalytical methods to the formulation development
Milica Lukic et al.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2013)
Classification of Fragrances and Fragrance Mixtures Based on Interfacial Solubilization
Vera Tchakalova et al.
JOURNAL OF SURFACTANTS AND DETERGENTS (2012)
Alkyl Poly Glucosides (APGs) Surfactants and Their Properties: A Review
Daz Geetha et al.
TENSIDE SURFACTANTS DETERGENTS (2012)
Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
Jiajia Rao et al.
FOOD HYDROCOLLOIDS (2011)
Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
C. Arancibia et al.
FOOD RESEARCH INTERNATIONAL (2011)
An alkyl polyglucoside-mixed emulsifier as stabilizer of emulsion systems: The influence of colloidal structure on emulsions skin hydration potential
Snezana Savic et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds
Geraldine Savary et al.
FOOD HYDROCOLLOIDS (2010)
Influence of chemical composition of polysaccharides on aroma retention
Celine Jouquand et al.
FOOD HYDROCOLLOIDS (2008)
Flavour release study as a way to explain xanthan-galactomannan interactions
Sebastien Secouard et al.
FOOD HYDROCOLLOIDS (2007)
Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties
Anne Saint-Eve et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Studies on the phase properties of lyotropic liquid crystals of BriJ35/sodium oleate/oleic acid/water system: By means of polarizing microscope, SAXS, 2 H-NMR and rheological methods
An Ya et al.
SCIENCE IN CHINA SERIES B-CHEMISTRY (2006)
Vehicles based on a sugar surfactant:: Colloidal structure and its impact on in vitro/in vivo hydrocortisone permeation
Snezana D. Savic et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2006)
Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach
Markela Terta et al.
FOOD HYDROCOLLOIDS (2006)
Solubilization and location of phenethylalcohol, benzaldehyde, and limonene in lamellar liquid crystal formed with block copolymer and water
Ibrahim Kayali et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2006)
Colloidal microstructure of binary systems and model creams stabilized with an alkylpolyglucoside non-ionic emulsifier
S Savic et al.
COLLOID AND POLYMER SCIENCE (2005)
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions
P Relkin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds
SM van Ruth et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Texture is a sensory property
AS Szczesniak
FOOD QUALITY AND PREFERENCE (2002)
Synchrotron X-ray investigations into the lamellar gel phase formed in pharmaceutical creams prepared with cetrimide and fatty alcohols
GM Eccleston et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2000)
Dynamic viscoelasticity and flow behavior of a polyoxyethylene glycol nonylphenyl ether/toluene/water system
MC Alfaro et al.
LANGMUIR (2000)
分享论文
