Ostwald Ripening of Oil-in-Water Emulsions Stabilized by Phenoxy-Substituted Dextrans
✍ Scribed by Véronique M. Sadtler; Pascal Imbert; Edith Dellacherie
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 158 KB
- Volume
- 254
- Category
- Article
- ISSN
- 0021-9797
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
Oil-in-water emulsions stabilized by caseins were made using a microfluidizer. The average diameters of the emulsion droplets were determined by quasi-elastic light scattering. A technique of enzymatic breakdown of the adsorbed protein layer together with light scattering was employed to study the t
Differential scanning calorimetry has been used to monitor the crystallization of hydrocarbons in oil-in-water emulsions containing a mixture of pure \(n\)-hexadecane droplets ( \(10 \mathrm{wt} \%\) ) and pure octadecane droplets ( \(10 \mathrm{wt} \%\) ) stabilized by either whey protein isolate o
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
The influence of oil type (n-hexadecane, 1-decanol, n-decane), droplet composition (hexadecane:decanol), and emulsifier type (Tween 20, gum arabic) on droplet growth in oil-in-water emulsions was studied. Droplet size distributions of emulsions were measured over time (0-120 h) by laser diffraction