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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry
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Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O-emulsion droplet size analysis
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Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants
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Quantification of counterion binding to and its effects on aqueous dispersions of dialkyl cationic surfactants
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Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions