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Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method
Abstract
Formation of O/W nano-emulsions has been studied in water/C̄ 12 Ē 4 /oil systems by the phase inversion temperature emulsification method. Emulsification was carried out at the corresponding HLB (hydrophilic−lipophilic balance) temperature, and then the emulsions were cooled fast to 25 °C. The influence of surfactant concentration and oil solubility on HLB temperature, nano-emulsion droplet size, and stability has also been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was assessed, measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with the increase in surfactant concentration and oil solubility was also found.
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Cited by
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Gupta, A., Eral, H. B., Hatton, T. A., & Doyle, P. S. (2016) · Soft Matter · doi:10.1039/c5sm02958a · Cited by 1,633
Design and production of nanoparticles formulated from nano-emulsion templates-A review
Anton, N., Benoit, J.-P., & Saulnier, P. (2008) · Journal of Controlled Release · doi:10.1016/j.jconrel.2008.02.007 · Cited by 1,226
Nanoemulsions for Food Applications: Development and Characterization
Silva, H. D., Cerqueira, M. Â., & Vicente, A. A. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0683-7 · Cited by 632
Oil-in-water nanoemulsions for pesticide formulations
Wang, L., Li, X., Zhang, G., Dong, J., & Eastoe, J. (2007) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2007.04.079 · Cited by 462
Degradation of kinetically-stable o/w emulsions
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Metadata
- Authors
- Izquierdo, P., Esquena, J., Tadros, T. F., Dederen, C., Garcia, M. J., Azemar, N., & Solans, C.
- Venue
- Langmuir
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-12-11
- Volume
- 18
- Issue
- 1
- Pages
- 26-30
- ISSN
- 0743-7463 (ISSN-L)
- 1520-5827
- OpenAlex
- W1973310678
- Cited by
- 427
- References
- 0
- FWCI
- 3.21
- Type
- journal article
- Language
- en
- Open access
- closed
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- Izquierdo, P., Esquena, J., Tadros, T. F., Dederen, C., Garcia, M. J., Azemar, N., & Solans, C. (2002). Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method. Langmuir. https://doi.org/10.1021/la010808c
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