Emulsion in water

Flocculation structure and rheological characteristics of sodium silicate w/o emulsion;

硅酸钠油包水乳状液的絮凝结构及流变特征

The paper discussed the factors which affect the stability of W/O emulsion and the methods to control the stability by reducing interfacial intension,improving W/O emulsion viscosity and the strength of the interfacial membrane between water and oil.

本文探讨了影响油包水乳状液稳定性的因素,控制乳状液稳定性的方法在于降低体系界面张力、提高界面膜的强度及体系的粘度,介绍了脱模油的制作方法与品质测定方法。