2014/10/09 by Eliandreiina Cruz-Barrios, Cruz-Barrios, Eliandreiina, Germán Urbina-Villalba +2 · 1 citation
Agricultural and Biological Sciences · Chemistry · Materials Science · Physics and Astronomy · #FOS: Physical sciences #Pickering emulsions and particle stabilization #Proteins in Food Systems #Soft Condensed Matter (cond-mat.soft) #Surfactants and Colloidal Systems #cond-mat.soft
paper · pdf · doi:10.48550/arxiv.1410.2622
29 pages, 9 figures. appears in RCEIF, Vol. 3 (2014)
arxiv created 2014/10/09 · openalex publication_date 2014/10/09 · arxiv updated 2014/10/13 · openalex created_date 2016/06/24 · openalex updated_date 2026/07/28
The possible influence of creaming during the measurement of the aggregation rate of dodecane-in-water nanoemul- sions stabilized with Brij 30 is explored. For this purpose additional emulsions made with a neutral-buoyancy oil (bro- mo-dodecane) and mixtures of dodecane and Br-dodecane with squalene were synthesized. It is concluded that when the effect of ripening is suppressed, the influence of buoyancy on the evaluation of the flocculation rate is negligible. In the absence of squalene, ripening is present, and a sizeable difference in the flocculation rate of dodecane and bro- mo-dodecane is observed. However, this difference is not caused by the effect of gravity.