Emulsification and emulsion stability: The role of the interfacial properties
| Autor: | Francesca Ravera, Katarzyna Dziza, Luigi Cristofolini, Libero Liggieri, Eva Santini |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Ostwald ripening
Flocculation Materials science Nanotechnology 02 engineering and technology Emulsion stability Coalescence 010402 general chemistry 01 natural sciences symbols.namesake Colloid and Surface Chemistry Adsorption Physical and Theoretical Chemistry Coalescence (physics) Solid particle Surfaces and Interfaces 021001 nanoscience & nanotechnology 0104 chemical sciences Dilational viscoelasticity Scientific method Emulsion symbols Adsorption layer 0210 nano-technology |
| Zdroj: | Advances in colloid and interface science 288 (2021): 102344-1–102344-11. doi:10.1016/j.cis.2020.102344 info:cnr-pdr/source/autori:Ravera F.; Dziza K.; Santini E.; Cristofolini L.; Liggieri L./titolo:Emulsification and emulsion stability: The role of the interfacial properties/doi:10.1016%2Fj.cis.2020.102344/rivista:Advances in colloid and interface science (Print)/anno:2021/pagina_da:102344-1/pagina_a:102344-11/intervallo_pagine:102344-1–102344-11/volume:288 |
| DOI: | 10.1016/j.cis.2020.102344 |
| Popis: | In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald ripening. The process of emulsification is also addressed, as it is well recognized that the adsorption properties of emulsifiers play an important role on it. The consolidated background on these phenomena is briefly summarised based on selected literature, reporting relevant findings and results, and discussing some criticalities. The typical experimental approaches adopted to investigate the above effects are also summarised, underlining in particular the role of adsorption at the droplet interface. Attention is paid to different types of surface-active species involved with emulsion production, including solid particles. The latter being of increasing interest in a wide variety of emulsions-related products and technologies in various fields. The possibility to stop the long term aging caused by Ostwald ripening in emulsions is also discussed, quantifying under which conditions it may occur in practice. |
| Databáze: | OpenAIRE |
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