Characterization of flaxseed oil emulsions

Crude Oil Emulsions – Composition Stability and Characterization

Data on the physical characterization of oil in water emulsions

This article contains experimental data and images for the physical characterization of oil in water emulsions. Mentioned data are related to the research article "Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces" (A.L. Zalazar, M.F. Gliemmo, C.A. Campos, 2016) [1]. Physical characterizatio...

Systematic characterization of oil-in-water emulsions for formulation design.

Oil-in-water emulsions varying in surfactant concentration and manufacturing process were prepared. About 10 experiments were performed to characterize them. The goal of this research was to find out which tests should systematically be carried out to assess efficiently the stability and the properties of an emulsified preparation. Thus, formulation design requires at least the measurement of t...

Thermodynamic Stability of Water-in-oil Emulsions

It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...

Oil-in-oil emulsions stabilised solely by solid particles.

A brief review of the stabilisation of emulsions of two immiscible oils is given. We then describe the use of fumed silica particles coated with either hydrocarbon or fluorocarbon groups in acting as sole stabilisers of emulsions of various vegetable oils with linear silicone oils (PDMS) of different viscosity. Transitional phase inversion of emulsions, containing equal volumes of the two oils,...