Influence of the surfactant chain length and the molecular weight of poly(oxyethylene) on the stability of oil-in-water concentrated emulsions

被引：0

作者：

Terreros, A ^{[1
]}

Gomez, PG ^{[1
]}

Lopez-Cabarcos, E ^{[1
]}

机构：

[1] Univ Complutense, Fac Farm, Dept Quim Fis 2, E-28040 Madrid, Spain

来源：

TRENDS IN COLLOID AND INTERFACE SCIENCE XIV | 2000年 / 115卷

关键词：

concentrated emulsions; surfactants; interfacial free energy; poly(oxyethylene);

D O I：

暂无

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The effect of n-alkylammonium chloride surfactants on the stability of concentrated oil-in-water emulsions has been investigated as a function of the surfactant chain length. Surfactants with longer hydrocarbon chains were found to form droplets with smaller sizes and to enhance the emulsion stability. An additional increase in the stability of the oil-in-water concentrated emulsions was achieved by using poly(oxyethylene) with M-W = 10000.

引用

页码：50 / 54

页数：5

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