Influence of ripening and creaming on the aggregation rate of dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure of emulsion stability?

Yorlis Mendoza, Kareem Rahn-Chique, Antonio M. Puertas +2

The behavior of four oil-in-water (O/W) ioinic nanoemulsions composed of dodecane, and mixtures of dodecane with squalene and tetra-chloro-ethylene is studied. These nanoemulsions…