검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Freeze-thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens Ariyaprakai S, Tananuwong K Journal of Food Engineering, 152, 57, 2015 |
| 2 |
Influence of surfactant structure on the contribution of micelles to Ostwald ripening in oil-in-water emulsions Ariyaprakai S, Dungan SR Journal of Colloid and Interface Science, 343(1), 102, 2010 |
| 3 |
Contribution of molecular pathways in the micellar solubilization of monodisperse emulsion droplets Ariyaprakai S, Dungan SR Langmuir, 24(7), 3061, 2008 |
| 4 |
Solubilization in monodisperse emulsions Ariyaprakai S, Dungan SR Journal of Colloid and Interface Science, 314(2), 673, 2007 |