Double inversion of emulsions by using nanoparticles and a di-chain surfactant

被引：155

作者：

Binks, Bernard P. ^{[1
]}

Rodrigues, Jhonny A. ^{[1
]}

机构：

[1] Univ Hull, Dept Chem, Surfactant & Colloid Grp, Kingston Upon Hull HU6 7RX, N Humberside, England

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION | 2007年 / 46卷 / 28期

关键词：

emulsion inversion; flocculation; nanoparticles; silica; surfactants;

D O I：

10.1002/anie.200700880

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

(Figure Presented) Two shakes: Double phase inversion of emulsions stabilized by a mixture of silica nanoparticles and a di-chain cationic surfactant can be induced by surfactant concentration alone. The picture shows emulsions of dodecane and water stabilized by silica nanoparticles (left, unstable), di-chain cationic surfactant (right, oil-in-water), and a mixture of the two (middle, water-in-oil). © 2007 Wiley-VCH Verlag GmbH & Co. KGaA.

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页码：5389 / 5392

页数：4

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