The effect of the hydrophobicity of microchannels and components in water and oil phases on droplet formation in microchannel water-in-oil emulsification

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 179, Issue 1, 2001, Pages 29-37

  Kawakatsu, T ^a   Tragardh G ^a   Trägårdh, Ch ^a   Nakajima, M ^b   Oda, N ^c   Yonemoto, T ^c  

^a LUND UNIVERSITY   (Sweden)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c TOHOKU UNIVERSITY   (Japan)

Author keywords

Hydrophobic microchannel; Microchannel emulsification; Monodispersed water in oil emulsion; Silicon microchannel plate

Indexed keywords

COMPOSITION EFFECTS; CONTACT ANGLE; DROP FORMATION; EMULSIFICATION; HYDROPHOBICITY; OLEIC ACID; PARAFFINS; SILANES; SILICON; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; WATER;

DECANE; HEXANE; MICROCHANNEL EMULSIFICATION;

EMULSIONS;

DECANE; FATTY ACID; HEXANE; OLEIC ACID; SILICON; SURFACTANT; WATER OIL CREAM;

ARTICLE; CONTACT ANGLE; DISPERSION; EMULSION; HYDROPHOBICITY; PARTICLE SIZE; PRIORITY JOURNAL; SURFACE PROPERTY; VISCOSITY;

EID: 0035314111     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(00)00498-2     Document Type: Article

References (12)