Characterization and Evaluation of Electrolyte Influence on Canola Oil/Water Nano‐Emulsion

Role of liquid crystal in the emulsification of a gel emulsion with high internal phase fraction

“…These multiple emulsions have been termed ''abnormal" to distinguish them from the emulsion type that obeys the Bancroft's rule, and they are said to be unstable [16]. A break-through has been recently made [29] in the understanding of the basic aspects of this type of inversion by relating the alleged multiple phases to the established phase behavior of the emulsion systems in the case involving non-ionic surfactants of the ethylene oxide adduct kind.…”

Association Efficiency of Three Ionic Forms of Oxytetracycline to Cationic and Anionic Oil-In-Water Nanoemulsions Analyzed by Diafiltration

“…Ionic surfactants play an important role in the physicochemical characteristics of nanoemulsions, such as stability, size, shape, and interfacial tension . The arrangement of the electric charge at the oil droplet surface is generally modeled as an electric double layer, according to the Stern model, a combination of the Helmholtz and Gouy‐Chapman models . Ions in the inner layer are strongly bound to the droplet surface, whereas ions in the outer layer, of opposite charge, are less firmly associated.…”

Accelerated Stability and Moisturizing Capacity of Emulsions Presenting Lamellar Gel Phase Obtained from Brazilian Natural Raw Material

“…The formulations were analyzed under an optical microscope with polarized lights (Olympus model BX 50, Brazil) to evaluate the microstructure of the dispersed system and the anisotropic structures. [9,[14][15][16] pH Evaluation. One gram (1.0 g) of each emulsion was diluted in 9.0 g of recently distilled water and the sample was homogenized in a tube mixer (Phoenix-model AP56, Brazil) and the pH values determined at room temperature (25 AE 2 C) (Digimed model DM 20, Brazil).…”