Effects of Mixed Stabilizers (Nanoparticles and Surfactant) on Phase Inversion and Stability of Emulsions
Immiscible dispersions of oil and water are encountered in many industries such as food, pharmaceuticals, and petroleum. Phase inversion is a key phenomenon that takes place in such systems whereby the dispersed phase and the continuous phase invert spontaneously. Stabilizers such as surfactants or...
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| Language: | en |
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2009
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| Online Access: | http://hdl.handle.net/10012/4720 |