Results 261 to 270 of about 147,012 (299)

Stability of Intravenous Fat Emulsions

Archives of Surgery, 1982
To the Editor .—Recently, Black and Popovich reported on the stability of the liposomes of a 10% fat emulsion (Intralipid) in various mixtures with carbohydrates, amino acids, and electrolytes (Archives1980;115:891). By means of an electronic RBC counter and a light microscope equipped with a hemocytometer, they evaluated the fat particle size ...
H, Pamperl, G, Kleinberger
openaire   +2 more sources

Colloid Surfactants for Emulsion Stabilization

Advanced Materials, 2008
Similar concepts of packing should, inprinciple,alsobeapplicabletocolloidalparticles.Ifso,itmightbe possible to control the emulsion drop size and shape withthe same strategy as used for molecular surfactants, providingconsiderable flexibility control to the emulsion.
Weitz, DA, Shum, HC, Kim, JW, Lee, D
openaire   +3 more sources

Modeling stability of double emulsions

2017
Abstract Double emulsions are of high potential for drug delivery of active ingredients. They consist of small droplets of one fluid suspended in larger droplets of a second immiscible fluid. The product properties in double emulsions are governed by the droplet size distribution (DSD) of both the internal and external emulsions.
Khadem, Behnam, Sheibat-Othman, Nida
openaire   +1 more source

Stabilizing Emulsion Liquid Membranes

Separation Science and Technology, 1996
A novel method of stabilizing emulsions used in liquid membrane extractors is considered. The method is based on modification and control of the rheological properties of the organic membrane phase. Data presented are used to compare the proposed method with traditional emulsion liquid membranes stabilized by surfactants.
Stevens, G. W., Chang, C., Mackay, M. E.
openaire   +3 more sources

Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions

Food Research International, 2015
Abstract Emulsions are widely used in beverages to impart desired appearance and flavor to the products. Ring formation in beverages with emulsions during thermal processing and storage is one of the key challenges. This study was aimed at comparing the relative effectiveness of silica nanoparticle based emulsifiers with surfactant and biopolymer ...
Amol Chaudhari, Yuanjie Pan, Nitin Nitin
openaire   +1 more source

Stability and Stabilization of Fluorocarbon Emulsions Destined for Injection

Biomaterials, Artificial Cells and Immobilization Biotechnology, 1992
The factors that have an impact on the stability, and the mechanisms of degradation of fluorocarbon emulsions suited for intravascular use, are briefly reviewed. Various ways of prolonging shelf stability are discussed. The effectiveness of perfluoroalkylated surfactants and/or co-surfactants as stabilizers is demonstrated.
J G, Riess, M, Postel
openaire   +2 more sources

Stability and demulsification of emulsions stabilized by asphaltenes or resins

Journal of Colloid and Interface Science, 2004
Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and the state of dispersion of the asphaltenes and resins (molecular vs colloidal) was critical to the ...
Lixin, Xia, Shiwei, Lu, Guoying, Cao
openaire   +2 more sources

Quantitative effect of droplet size and emulsion viscosity on the storage stability of asphalt emulsion

Construction and Building Materials, 2022
Jian Ouyang, yan meng
exaly  

Stability of concentrated emulsions

2004
Fernando Leal-Calderon, Jérôme Bibette, Véronique Schmitt   +2 more
openaire   +1 more source

Multiscale combined techniques for evaluating emulsion stability: A critical review

Advances in Colloid and Interface Science, 2023
Hui Niu, Xianxiang Chen, Haiming Chen
exaly