𝔖 Bobbio Scriptorium
✦   LIBER   ✦

An evaluation of effective diffusivity in (W/O) emulsion drops

✍ Scribed by Takumi Kinugasa; Kunio Watanabe; Hiroshi Takeuchi

Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
387 KB
Volume
52
Category
Article
ISSN
0009-2509

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Evaluation of Lipids Oxidation and Effec
Evaluation of Lipids Oxidation and Effectiveness of Antioxidants in W/O Emulsions
✍ SzelΔ…g, Halina ;DΕ‚ugokΔ™cki, Z. ;Zwierzykowski, W. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons βš– 549 KB

## Abstract The method of investigation of autoxidation in W/O emulsions is presented. Emulsions containing five fatty substances were subjected to autoxidation. The influence of the fatty phase compositions on their resistance to oxidative processes was examined. The effectiveness of five antioxid

Rapid Evaluation of Water-in-Oil (w/o) E
Rapid Evaluation of Water-in-Oil (w/o) Emulsion Stability by Turbidity Ratio Measurements
✍ Myung-Geun Song; Sung-Ho Jho; Jong-Yun Kim; Jong-Duk Kim πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 154 KB

In this Note, we investigated the turbidity ratio method for the evaluation of water-in-oil emulsion stability. The slope of turbidity ratio of water-in-oil emulsions with time was taken as an index of stability; the higher the slope, the less stable the system. Various factors affecting the stabili

Effects of Osmotic Pressure on Water Tra
Effects of Osmotic Pressure on Water Transport in W1/O/W2 Emulsions
✍ Lixiong Wen; Kyriakos D. Papadopoulos πŸ“‚ Article πŸ“… 2001 πŸ› Elsevier Science 🌐 English βš– 186 KB

In a W(1)/O/W(2) double-emulsion globule, when the W(1) phase was made of pure water while salt (NaCl) was present only in the W(2) phase, water was transported from W(1) to W(2) at a constant transport rate, -dR/dt. In the case of hydrated-surfactant transport, rates rose linearly with increasing s

Low methoxy pectin/protein interaction i
Low methoxy pectin/protein interaction in o/w emulsions - Effects of acetylated faba bean globulin
✍ Schultz, M. ;Schmidt, G. ;Krause, J.-P. ;Seifert, A. ;Schmandke, H. πŸ“‚ Article πŸ“… 1991 πŸ› John Wiley and Sons 🌐 English βš– 153 KB

The addition of low methoxy pectin to maximal acetylated faha bean globulin in o/w emulsion leads in the pH range hetween 5.5 and 6.5 to an increased protein content in the protein film around the oil droplets. This ellect is accompanied with a rise of the apparent viscosity and flow behaviour index