The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of emulsions with different droplet radii (0.43 and 0.86 Β΅m), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-
Creaming of concentrated oil-in-water emulsions containing xanthan
β Scribed by Eric Dickinson; Jianguo Ma; Malcolm J.W. Povey
- Book ID
- 114200282
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 770 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0268-005X
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π SIMILAR VOLUMES
The creaming and rheology of fine n-tetradecane oil-in-water emulsions at pH 6.8 containing the commercial protein sodium caseinate and the ionic surfactant sodium dodecyl sulfate (SDS) have been studied, and an overview diagram relating surfactant composition and creaming stability has been constru
Electroacoustics was used to study SDS-stabilized sunflower oil-in-water emulsions, with oil volume fractions between 2% and 50%. The dynamic mobility of the oil droplets was measured; the size and electric charge on the drops were calculated using formulas derived for dilute and concentrated system