Stabilization of carbon dioxide-in-water emulsions by proteins†
Abstract
At CO2 pressures between 40 and 100 bar, we have succeeded in creating very stable carbon dioxide-in-water emulsions using a relatively inexpensive and innocuous
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Supplementary files
Article information
- Article type
- Communication
- Submitted
- 04 Nov 2005
- Accepted
- 01 Feb 2006
- First published
- 20 Feb 2006
Chem. Commun., 2006, 1410-1412
Permissions
Stabilization of carbon dioxide-in-water emulsions by proteins
B. S. Murray, E. Dickinson, D. A. Clarke and C. M. Rayner, Chem. Commun., 2006, 1410 DOI: 10.1039/B515700E
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