![]() ![]() Campbell, 2006, Coalescence stability of emulsions containing globular milk proteins, Adv. Tal-Figiel, B., 2007, The formation of stable w/o, o/w, w/o/w cosmetic emulsions in an ultrasonic field, Chem. Tadros, T.F., 1994, Fundamental principles of emulsion rheology and their applications, Colloid Surf. Saunders, 2001, A creaming study of weakly flocculated and depletion flocculated oil-in-water emulsions, Colloid Surf. Wahlgren, 2014, Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications, Colloid Surf. Experimental study of the yield stress and wall effects for concentrated oil-in-water emulsions, J. Princen, H.M., 1985, Rheology of foams and highly concentrated emulsions. Pal, R., 2000, Shear viscosity behavior of emulsions of two immiscible liquids, J. Pal, R., 1996, Effect of droplet size on the rheology of emulsions, AICHE J. Pal, R., 1993, Rheological behaviour of surfactant-flocculated water-in-oil emulsions, Colloid Surf. McClements, 2016, Progress in natural emulsifiers for utilization in food emulsions, Curr. Aubry, 2014, A simple method to assess the hydrophilic lipophilic balance of food and cosmetic surfactants using the phase inversion temperature of C 10E 4/n-octane/water emulsions, Colloid Surf. Tokuyama, 2009, Quantitative approach to ultrasonic emulsion separation, Ultrason. Nakashima, 1996, Preparation and stabilization of simple and multiple emulsions using a microporous glass membrane, Colloid Surf. Graves, 2006, Nanoemulsions: Formation, structure, and physical properties, J. De Cindio, 2015, Olive oil and hyperthermal water bigels for cosmetic uses, J. Song, 2018, Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA, Colloid Surf. Existence of a pure coalescence zone, Ind. Ramkrishna, 1996, Coalescence in creaming emulsions. Hunter, 2003, Electroacoustic study of BSA or lecithin stabilised soybean oil-in-water emulsions and SDS effect, Colloid Surf. Mohraz, 2019, Impact of particle size on droplet coalescence in solid-stabilized high internal phase emulsions, Langmuir 35, 12807–12816. Sheth, 1999, Influence of an optimized non-ionic emulsifier blend on properties of oil-in-water emulsions, Eur. Zendehboudi, 2019, A comprehensive review on emulsions and emulsion stability in chemical and energy industries, Can. Dutschk, 2014, Stability studies of cosmetic emulsions prepared from natural products such as wine, grape seed oil and mastic resin, Colloid Surf. Grisel, 2013, Rheological and textural characterization of cosmetic emulsions containing natural and synthetic polymers: Relationships between both data, Colloid Surf. 180, 223–234.ĭyab, A.K.F., 2012, Destabilisation of Pickering emulsions using pH, Colloid Surf. Sæther, 2001, Coalescence coupled with either coagulation or flocculation in dilute emulsions, Colloid Surf. McClements, 2000, Creaming stability of flocculated monodisperse oil-in-water emulsions, J. Ninham, 2006, Extended DLVO theory: Electrostatic and non-electrostatic forces in oxide suspensions, Adv. Doelker, 2003, Sonication parameters for the preparation of biodegradable nanocapsulesof controlled size by the double emulsion method, Pharm. The present study can greatly contribute to the fabrication of functional cosmetic emulsions with long-term stability by controlling the shear mixing parameters in simple emulsification process.īilati, U., E. The theoretical analysis using the Derjaguin-Landau-Verwey-Overbeek theory demonstrated that the shear mixing rate played a major role in sustaining fine and uniform cosmetic emulsions with long-term stability. The dependence of long-term emulsion stability on emulsification temperature was relatively low. Moreover, since the prolonged shear mixing induced the destabilization of emulsion droplets through droplet coalescence, optimal shear mixing time of 3 min could improve the kinetic stability of cosmetic emulsions. The analysis on droplet size distribution and shear viscosity revealed that the strong viscous forces at optimal shear mixing rate of 4000 rpm afforded the fine and uniform droplets for cosmetic emulsions, leading to the improvement of long-term emulsion stability. Herein, the effect of shear mixing process on the stability of oil-in-water cosmetic emulsions is investigated by varying the shear mixing rate, emulsification time, and water phase temperature. The manipulation of emulsion stability for kinetically sustainable cosmetic emulsions is an important technology in cosmetic industry, however the relationship between emulsifying process and long-term emulsion stability has not been elucidated. ![]()
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