Literature DB >> 10222074

Effect of Aqueous Phase Composition on the Properties of a Silica-Stabilized W/O Emulsion.

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Abstract

A high volume fraction silica stabilized w/o emulsion with small droplet size ( approximately 3 µm) has been prepared using a commercially available hydrophobic silica. Addition of hydroxypropyl cellulose to the dispersed aqueous phase was found to improve the monodispersity of the emulsion by suppressing the production of larger droplets. The droplet size distribution showed complex behavior as the silica concentration was varied, which was explained using a simple kinetic argument. The effect of varying the acidity and ionic strength of the internal water phase was investigated. It was found that the presence of strong acid or strong alkali in the internal aqueous phase increased the gelation of the emulsions by promoting flocculation. This could be explained by acid- and alkali-catalyzed cleavage of surface siloxane groups increasing the number of surface silanol groups. If emulsions of strong acid and strong alkali were mixed, substantial additional gelation (again caused by flocculation) occurred. A possible explanation, preferred by the author, was an electrostatic one involving the interaction of dipoles in close proximity in the flocculated emulsion. Copyright 1999 Academic Press.

Entities:  

Year:  1999        PMID: 10222074     DOI: 10.1006/jcis.1999.6108

Source DB:  PubMed          Journal:  J Colloid Interface Sci        ISSN: 0021-9797            Impact factor:   8.128


  2 in total

1.  Bespoke contrast-matched diblock copolymer nanoparticles enable the rational design of highly transparent Pickering double emulsions.

Authors:  Matthew J Rymaruk; Kate L Thompson; Matthew J Derry; Nicholas J Warren; Liam P D Ratcliffe; Clive N Williams; Steven L Brown; Steven P Armes
Journal:  Nanoscale       Date:  2016-07-13       Impact factor: 7.790

2.  Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride.

Authors:  Anna Timgren; Marilyn Rayner; Petr Dejmek; Diana Marku; Malin Sjöö
Journal:  Food Sci Nutr       Date:  2013-02-07       Impact factor: 2.863

  2 in total

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