Novel evaluation method for the water- in- oil (W/O) emulsion stability by Turbidity Ratio Measurements
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Chemical Engineering,General Chemistry
Link
http://link.springer.com/content/pdf/10.1007/BF02697151.pdf
Reference16 articles.
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3. Forster, T., Schambil, F. and Vonrybinski, W., “Production of Fine Disperse and Long-Term Stable Oil-in-Water Emulsions by the Phase Inversion Temperature Method”,J. Disper. Sci. Tech.,13(2), 183 (1992).
4. Frenkel, M., Shwartz, R. and Garti, N., “Turbidity Measurements as a Technique for Evaluation of Water-in-Oil Emulsion Stability”,J. Dispersion Sci. Tech.,3(2), 195 (1982).
5. Gunji, M., Ueda, H., Ogata, M. and Nakagaki, M., “Studies on the Oil- in-Water Emulsions Stabilized with Gum-Arabic by Using the Turbidity Ratio Method”,Nakagaki, Yakugaku Zasshi,112(12), 906 (1992).
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