Literature DB >> 22429101

Coalescence in double emulsions.

Martín Chávez-Páez1, Carla M Quezada, Laura Ibarra-Bracamontes, Héctor O González-Ochoa, José Luis Arauz-Lara.   

Abstract

Coalescence processes in double emulsions, water-in-oil-in-water, are studied by optical microscopy. The time evolution of such systems is determined by the interplay of two coalescence processes, namely, between inner water droplets and between the inner water droplets and the continuous external water phase. The predominance of one of those processes over the other, regulated by the relative amount of hydrophilic and lipophilic surfactants, leads to different evolutions of the system. We present here results for a class of systems whose evolution follows a master behavior. We also implemented a computer simulation where the system is modeled as a spherical cavity filled with smaller Brownian spheres. Collisions between spheres allow coalescence between them with probability P(i), whereas collisions between a sphere and the wall of the cavity allow coalescence with the external phase with probability P(e). The phenomenology observed in the experimental systems is well reproduced by the computer simulation for suitable values of the probability parameters.
© 2012 American Chemical Society

Entities:  

Year:  2012        PMID: 22429101     DOI: 10.1021/la205144g

Source DB:  PubMed          Journal:  Langmuir        ISSN: 0743-7463            Impact factor:   3.882


  1 in total

1.  The effects of biomacromolecules on the physical stability of W/O/W emulsions.

Authors:  Jinlong Li; Yunping Zhu; Chao Teng; Ke Xiong; Ran Yang; Xiuting Li
Journal:  J Food Sci Technol       Date:  2017-01-28       Impact factor: 2.701

  1 in total

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