Caracterización Reológica y Estabilidad Física de Emulsiones Formuladas con Disolventes Verdes

Referencia: CTQ2011-27371

Tipo: Proyecto de investigación
Programa financiador: Plan Nacional del 2011
Entidad financiadora: Ministerio de Ciencia e Innovación
Ámbito: Nacional
Convocatoria competitiva:
Fecha de inicio: 01/01/2012
Fecha de fin: 31/12/2014
Miembros del Proyecto de investigación
Publicaciones del Proyecto de investigación
Tipo Año Título Fuente
Artículo 2016 Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2016 Development of eco-friendly emulsions produced by microfluidization technique JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
Artículo 2016 Development, rheological properties, and physical stability of d-limonene-in-water emulsions formulated with copolymers as emulsifiers JOURNAL OF APPLIED POLYMER SCIENCE
Artículo 2016 Influence of Processing on the Physical Stability of Multiple Emulsions Containing a Green Solvent CHEMICAL ENGINEERING & TECHNOLOGY
Artículo 2016 Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2016 Rheology of sheared gels based on low acyl-gellan gum FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo 2015 Controlled production of eco-friendly emulsions using direct and premix membrane emulsification CHEMICAL ENGINEERING RESEARCH & DESIGN
Artículo 2015 Influence of the concentration of a polyoxyethylene glycerol ester on the physical stability of submicron emulsions CHEMICAL ENGINEERING RESEARCH & DESIGN
Artículo 2015 Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of alpha-pinene emulsions stabilized with gellan gum COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2015 Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications RHEOLOGICA ACTA
Artículo 2015 Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization GRASAS Y ACEITES
Artículo 2015 Yield stress and onset of nonlinear time-dependent rheological behaviour of gellan fluid gels JOURNAL OF FOOD ENGINEERING
Artículo 2014 Adsorption at the biocompatible alpha-pinene-water interface and emulsifying properties of two eco-friendly surfactants COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2014 Development of eco-friendly submicron emulsions stabilized by a bio-derived gum COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2014 Influence of polysaccharides on the rheology and stabilization of alpha-pinene emulsions CARBOHYDRATE POLYMERS
Artículo 2014 Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration JOURNAL OF FOOD ENGINEERING
Artículo 2014 Physical characterization of eco-friendly O/W emulsions developed through a strategy based on product engineering principles AICHE JOURNAL
Artículo 2014 Physical characterization of multiple emulsions formulated with a green solvent and different HLB block copolymers COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo 2014 Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions FOOD HYDROCOLLOIDS
Artículo 2014 Surface and foaming properties of polyoxyethylene glycerol ester surfactants COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo 2013 Interfacial characterization of Pluronic PE9400 at biocompatible (air-water and limonene-water) interfaces COLLOIDS AND SURFACES B-BIOINTERFACES
Artículo 2013 Physical Characterization of a Commercial Suspoemulsion as a Reference for the Development of Suspoemulsions CHEMICAL ENGINEERING & TECHNOLOGY
Artículo 2013 Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions FOOD HYDROCOLLOIDS
Nota: la fuente de financiación de las publicaciones se ha obtenido de WOS