Impact of short-chain alcohols on the formation and stability of nano-emulsions prepared by the spontaneous emulsification method
详细信息 查看全文
- 作者：Liya Zeng ; Yalin Zhang ; yalinzh@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Low-energy ; Formation mechanism ; Log P ; Local supersaturation ; Ostwald ripening ; Coalescence
- 刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects
- 出版年：2016
- 出版时间：20 November 2016
- 年：2016
- 卷：509
- 期：Complete
- 页码：591-600
- 全文大小：1826 K
文摘
- •
Spontaneous emulsification method was used to fabricate nano-emulsions stabilized by Cremophor EL with short-chain alcohols.
- •
The droplet size of nano-emulsions was increased with increasing Log P.
- •
The main mechanism for drop formation was local supersaturation and the liquid crystal/bicontinuous phase had significant effect on it.
- •
Ostwald ripening rate was reduced by the ethanol addition.