Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions.

Abstract

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 µm), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-80 mM) were measured. Depletion flocculation was observed… (More)

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