期刊
JOURNAL OF COLLOID AND INTERFACE SCIENCE
卷 303, 期 2, 页码 557-563出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jcis.2006.07.055
关键词
nano-emulsions; emulsion inversion point; HLB; long-term stability; Ostwald ripening; zeta potential
Paraffin oil-in-water nano-emulsions stabilized by Tween 80/Span 80 were prepared using the emulsion inversion point method at different emulsification temperatures. Nano-emulsions with droplet size below 200 nm were formed above a critical surfactant-to-oil ratio of 0.20 at 50 degrees C. The main destabilization mechanism of the systems was found to be Ostwald ripening. An interesting phenomenon was that the Ostwald ripening rate declined as the surfactant concentration rose. Furthermore, flocculation was also found to contribute to the instability of the nano-emulsions, especially for those with low surfactant concentrations. Study on the electrophoretic properties of emulsion droplets revealed a negative value of the zeta potential, which was strongly dependent on the pH of the systems. (c) 2006 Elsevier Inc. All rights reserved.
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