๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Stability Evaluation of Oil-in-Water Emulsions by Gold Sol

โœ Scribed by APURBA K. RAY; JOHN K. JOHNSON

Book ID
108811654
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
284 KB
Volume
51
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Rapid Evaluation of Water-in-Oil (w/o) E
Rapid Evaluation of Water-in-Oil (w/o) Emulsion Stability by Turbidity Ratio Measurements
โœ Myung-Geun Song; Sung-Ho Jho; Jong-Yun Kim; Jong-Duk Kim ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 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

Creaming Stability of Flocculated Monodi
Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions
โœ Ratjika Chanamai; D.Julian McClements ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 79 KB

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 ยตm), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-