Ostwald Ripening in Hydrogenated Lecithin-stabilized Oil-in-Water Nano-emulsions
Volume: 34, Issue: 1, Pages: 9 - 14
Published: Jan 1, 2008
Abstract
Formation of oil-in-water nano-emulsions has been studied in oil/hydrogenated lecithin/water systems by two shear different instrument. The influence of surfactant concentration on nano-emulsion droplet size and stability has been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was evaluated by measuring the variation of droplet size as a function of time. The results obtained showed that the...
Paper Details
Title
Ostwald Ripening in Hydrogenated Lecithin-stabilized Oil-in-Water Nano-emulsions
Published Date
Jan 1, 2008
Volume
34
Issue
1
Pages
9 - 14
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