Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study

Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study

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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...

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Bibliographic Details
Main Authors:	Karina Kovalchuk, Irina Masalova
Format:	Article
Language:	English
Published:	Academy of Science of South Africa 2012-03-01
Series:	South African Journal of Science
Subjects:	differential scanning calorimetry surfactant type electrolyte highly concentrated emulsions emulsion stability
Online Access:	https://www.sajs.co.za/article/view/9687

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