Calculation of the surface potential and surface charge density by measurement of the three-phase contact angle von Horiuchi, H., Nikolov, A., Wasan, D.T.

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Dynamics in closed and open capillaries von Ramakrishnan, T. S., Wu, P., Zhang, H., Wasan, D. T.

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Mechanisms of Stabilization of Water-in-Crude Oil Emulsions von Kumar, K, Nikolov, A. D, Wasan, D. T

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Spreading of nanofluids on solids von Wasan, Darsh T, Nikolov, Alex D

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Differential MS2 Interaction with Food Contact Surfaces Determined by Atomic Force Microscopy and Virus Recovery von Shim, J, Stewart, D S, Nikolov, A D, Wasan, D T, Wang, R, Yan, R, Shieh, Y C

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Role of Silicone Surfactant in Flexible Polyurethane Foam von Zhang, X.D, Macosko, C.W, Davis, H.T, Nikolov, A.D, Wasan, D.T

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Foaming mechanisms in surfactant free particle suspensions von Bindal, S. K., Sethumadhavan, G., Nikolov, A. D., Wasan, D. T.

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Dispersion stability due to structural contributions to the particle interaction as probed by thin liquid film dynamics von Nikolov, A. D, Wasan, D. T

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Effects of Particle Size and Polydispersity on the Depletion and Structural Forces in Colloidal Dispersions von Chu, X. L, Nikolov, A. D, Wasan, D. T

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Effect of Film Curvature on Drainage of Thin Liquid Films von Kumar, K., Nikolov, A.D., Wasan, D.T.

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The destabilization of aerated food products von Jang, W., Nikolov, A., Wasan, D.T.

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A study of dynamic interfacial mechanisms for demulsification of water-in-oil emulsions von Kim, Y.H., Wasan, D.T., Breen, P.J.

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Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products von Dutta, A, Chengara, A, Nikolov, A, Wasan, D.T, Chen, K, Campbell, B

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Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion von Dutta, A., Chengara, A., Nikolov, A.D., Wasan, D.T., Chen, K., Campbell, B.

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Prediction of the Bubble Size Distribution during Aeration of Food Products von Jang, W, Nikolov, A, Wasan, D. T, Chen, K, Campbell, B

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Measurement of Dynamic Interfacial Tension by an Expanding Drop Tensiometer von Nagarajan, R., Wasan, D.T.

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Texture and stability of emulsions and suspensions: role of oscillatory structural forces von Wasan, D.T, Nikolov, A.D, Aimetti, F

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Effect of Protein on the Texture of Food Emulsions under Steady Flow von Jang, W, Nikolov, A, Wasan, D. T, Chen, K, Campbell, B

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Monte Carlo Simulation of Inlayer Structure Formation in Thin Liquid Films von Chu, X. L, Nikolov, A. D, Wasan, D. T

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Texture and stability of aerated food emulsions––effects of buoyancy and Ostwald ripening von Dutta, A., Chengara, A., Nikolov, A.D., Wasan, D.T., Chen, K., Campbell, B.

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