In Situ Characterization of Oil-in-Water Emulsions Stabilized by Surfactant and Salt Using Microsensors

Chemically stabilized emulsions are difficult to break because of micelle stability. Many physical and chemical processes have been used for emulsion breaking/separation; however, most operational parameters are based on empirical data and bulk analysis. A multiscale understanding of emulsions is re...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Langmuir : the ACS journal of surfaces and colloids. - 1992. - 33(2017), 38 vom: 26. Sept., Seite 9731-9739
1. Verfasser:	Church, Jared (VerfasserIn)
Weitere Verfasser:	Paynter, Danielle M, Lee, Woo Hyoung
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Langmuir : the ACS journal of surfaces and colloids
Schlagworte:	Journal Article Research Support, U.S. Gov't, Non-P.H.S.