logo
Loading...
Impact of hydrophilic substances on Ostwald ripening in emulsions stabilized by varied hydrophilic group surfactants
Food Science and Technologynpj Science of Food

Impact of hydrophilic substances on Ostwald ripening in emulsions stabilized by varied hydrophilic group surfactants

J. Kim, Y. Noh, et al.

This research conducted by Jihyeon Kim, Yejin Noh, David Julian McClements, and Seung Jun Choi unveils how water-soluble substances can effectively inhibit Ostwald ripening in emulsions. Discover how different head groups in surfactants and ingredients like glucose or maltose impact emulsion stability, paving the way for enhanced delivery systems.... show more
Introduction
Literature Review
Methodology
Key Findings
Discussion
Conclusion
Limitations
Listen, Learn & Level Up
Over 10,000 hours of research content in 25+ fields, available in 22+ languages.
No more digging through PDFs, just hit play and absorb the world's latest research in your language, on your time.
listen to research audio papers with researchbunny