Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability

1996 ◽  
Vol 10 (2) ◽  
pp. 245-250 ◽  
Author(s):  
Richard K. Owusu Apenten ◽  
Qing-Hong Zhu
Keyword(s):  
Emulsion Stability ◽  
Multiple Emulsion ◽  
Oil In Water

Multiple Emulsion Stability: Pressure Balance and Interfacial Film Strength

2002 ◽  
Vol 250 (2) ◽  
pp. 444-450 ◽  
Author(s):  
Jim Jiao ◽  
David G. Rhodes ◽  
Diane J. Burgess
Keyword(s):  
Emulsion Stability ◽  
Multiple Emulsion ◽  
Pressure Balance ◽  
Interfacial Film

scholarly journals Research on the Influence Factors of Emulsion Stability of Oil-in-water Drilling Fluid

2018 ◽  
Vol 108 ◽  
pp. 032006
Author(s):  
Xiaoxu Li ◽  
Yuxue Sun ◽  
Xiangming Chen ◽  
Zengkui Wang ◽  
Jianjun Xu
Keyword(s):  
Emulsion Stability ◽  
Drilling Fluid ◽  
Influence Factors ◽  
Oil In Water

Influence of casein and different supplements into stability of Corn Oil/Water emulsions

2020 ◽  
Vol 3 (1) ◽  
pp. 9
Author(s):  
Vanya Gandova ◽  
Ivan Genov
Keyword(s):  
Phase Separation ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Corn Oil ◽  
Emulsion Stability ◽  
Oil In Water ◽  
Oil Water

The effects of casein addition in oil-in-water emulsions made with 2 and 4 wt % protein and 10, 15, 25 and 35 wt % corn oil were investigated. A carbohydrate (starch), sodium chloride (NaCl) and potassium chloride (KCl), were used as supplements to prove the emulsion stability. Different analyses were prepared to investigation of emulsions. pH were measured and the values – connected with gravitational creaming and phase separation. Comparing the analyses’ results determined that emulsions prepared with 2 wt % of casein as protein, 25 % of corn oil and mix of carbohydrate 2 % - KCl 2 % exhibit more stability.

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