PRINCIPLES OF STABILIZATION OF EMULSION FILMS AND HIGHLY CONCENTRATED EMULSIONS BY ADSORPTION LAYERS OF MACROMOLECULES

被引:11
作者
BABAK, VG
机构
[1] Institute of Food Industry, Moscow, 109803, Thckalova
关键词
D O I
10.1016/S0268-005X(09)80057-X
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The main results of authors in the field of physicochemistry concerning contact interactions in sterically stabilized emulsions are reviewed in this paper. The effect of physicochemical parameters [the bulk polymer concentration (C), the time of ageing (t(f)) of adsorption layers (AL) of macromolecules, the degree of ionization and the hydrophobic (acetate) groups content of polyelectrolyte molecules, temperature, etc.] on the adhesion force f(a)* between two individual oil drops of radius R congruent-to 1 mm in aqueous polymer solutions and the lifetime tau* of microscopic emulsion films appearing between these drops has been studied experimentally by the method of contact interaction between fluid particles in liquid media. The concept according to which the aggregative stability, the breaking stability and the rheological properties of emulsions stabilized by the adsorption layers of macromolecules determined by the thermodynamical and rheological properties of these AL in microscopic emulsion films is systematically developed and argued.
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收藏
页码:45 / 68
页数:24
相关论文
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