Stability of emulsions of water in oil III. Flocculation and redispersion of water droplets covered by amphipolar monolayers
โ Scribed by W Albers; J.Th.G Overbeek
- Book ID
- 107883818
- Publisher
- Elsevier Science
- Year
- 1960
- Weight
- 642 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0095-8522
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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-
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
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