Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study
Highly concentrated emulsions are used in a variety of applications, including the cosmetics, food and liquid explosives industries. The stability of these highly concentrated water-in-oil emulsions was studied by differential scanning calorimetry. Crystallisation of the emulsions was initiated by e...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of Science of South Africa
2012-03-01
|
| Series: | South African Journal of Science |
| Subjects: | |
| Online Access: | http://archive.sajs.co.za/index.php/SAJS/article/view/178 |