The use of surfactants in polymerization reactions is particularly important, mainly in
emulsion polymerizations. Further, micelles from biocompatible surfactants find use in …

Three anionic–cationic phospho-surfactant candidates were prepared and tested as
corrosion inhibitors against carbon steel corrosion in 1.0 M aggressive HCl medium. They …

The presence of low molecular weight surfactants is suspected as one of the causes of
poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization …

Foam fluids are widely used in petroleum engineering, but long-standing foam stability
problems have limited the effectiveness of their use. The study explores the synergistic …

Foam is one of the important characteristics of beer, including foamability, foam stability and
foam texture. Protein Z (PZ) is considered to be an important component of beer foam. In this …

Tea foam is crucial for new food and drink innovations. This study examined nine types and
grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with …

Several new amide derivatives having varied aromatic characteristics prepared efficiently
via nucleophilic acyl substitution reactions are tested for corrosion inhibition of mild steel in 1 …

In the beverages industry, milk foaming is done to enhance the flavor, texture, and visual
appeal of milk-based beverages. It is very crucial to study milk foam properties not just to …

We investigate the impact of a magnetic field on surfactant concentration and interfacial
forces across droplet surfaces within shear flows. Our analysis centers on a single two …

This study focuses on the evaluation of microfoam produced from processed dairy milk using
the steaming function of the espresso machine as a function of temperature (30–80° C), milk …