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cond-mat.soft2013
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…
cond-mat.soft2013★ 5 cited
Short-time Evolution of Alkane-in-Water Nanoemulsions
German Urbina-Villalba, Kareem Rahn-Chique
The stability of alkane-in-water nanoemulsions during the sub-stationary regime is studied by means of Emulsion Stability Simulations (ESS). The effects of Ostwald ripening, floccu…