Ostwald ripening of concentrated alkane emulsions: a comparison of fiber-optics dynamic light scattering and conventional dynamic light scattering

Ostwald Ripening of Alkane Emulsions in the Presence of Surfactant Micelles

“…This result predicts that the aging or average droplet size increase is mainly determined by the bulk solubility C ∞ of the dispersed phase in the continuous one. This feature of Ostwald ripening has been verified in several experimental studies − of alkane in water emulsions stabilized against coagulation by surfactants.…”

Ostwald ripening and solubilization in alkane in water emulsions stabilized by different surfactants

“…This result predicts that the aging or average droplet size increase in time is mainly determined by the bulk solubility of the dispersed phase. This feature of Ostwald ripening has been verified in several experimental studies [6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21] of alkane in water emulsions stabilized against coagulation by surfactants.…”

“…5 Experimental works indicate that the rate and the extent of oil solubilization of different surfactant micelles have different, even contrary, effects on Ostwald ripening. [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21] In the studies where anionic surfactants (sodium dodecyl sulfate (SDS) and sodium dodecyl benzene sulfonate (SDBS)) were used [7][8][9][10][11][12][13]20 the Ostwald ripening kinetics is not affected considerably by the micellar solubilization of alkane. The ripening rates are enhanced by a factor of 2 to 3, 8,9 do not change significantly 7,10,20 or decrease slightly 13 with increasing surfactant (micellar) concentration above the critical micellar concentration (c.m.c.…”

Membrane emulsification: A promising alternative for vitamin E encapsulation within nano-emulsion

“…Since the mutual miscibility between the continuous and the dispersed phase is often very low, the effect of Ostwald ripening is often neglected. Nevertheless, in the case of nano-emulsion droplets, all liquid pairs are mutually miscible to some finite extent and this may lead to rapid ripening [47]. As could be seen, the concentration of surfactants affects the production process as well as the longterm stability of nano-emulsions.…”