Journal of Dispersion Science and Technology · 1986 · 116 citations · 3 references
EngineeringChemical EngineeringMaterials EngineeringColloid SciencePolymer ChemistryRheologyColloidal RheologyColloidal StabilityEmulsion FormationEmulsion FormulationEmulsion RheologyInterfacial Tension ReductionDroplet Size MeasurementEmulsion BehaviorEmulsionsInterfacial Surface TensionMechanical Barrier FunctionPhysical Stability Of EmulsionsPolarized Light MicroscopyStabilization Of Emulsions
ABSTRACT Miorocrystalline cellulose stabilized emulsions (o/w) were evaluated by means of brightfield and polarized light microscopy, freeze-etch electron microscopy, droplet size analyses and rheologic measurements. These studies indicated that miorocrystalline cellulose (Avicel RC591 ) forms a network around emulsified oil droplets. This structure provides a mechanical barrier at the o/w interface which stabilizes the emulsion without the necessity for decreasing interfacial tension, as in conventional surfactant-stabilized emulsions. Rheologic studies indicated that emulsions containing Avicel RC591 had a considerable degree of thlxotropy which contributed to their stability. When Tween 80 was incorporated in this system, oil droplets coalesced indicating that the stability of the emulsion was affected adversely.
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Stability of Oil-in-Water Emulsions
Edward R. Garrett · Journal of Pharmaceutical Sciences · 1965 · 66 citations
Jan Mattsson, Helge Helmersson · British Food Journal · 2007 · 44 citations
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