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Structure, stability and rheology of flocculated emulsions

✍ Scribed by Eric Dickinson


Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
659 KB
Volume
3
Category
Article
ISSN
1359-0294

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