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Journal of Dispersion Science and Technology Volume 3, 1982 - Issue 2
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Original Articles

TURBIDITY MEASUREMENTS AS A TECHNIQUE FOR EVALUATION OF WATER-IN-OIL EMULSION STABILITY

M. Frentcel The Casali Institute of Applied Chemistry The School of Applied Science and Technology The Hebrew University of Jerusalem, Jerusalem, 91904, ISRAEL
,
R. Shwartz The Casali Institute of Applied Chemistry The School of Applied Science and Technology The Hebrew University of Jerusalem, Jerusalem, 91904, ISRAEL
&
N. Garti The Casali Institute of Applied Chemistry The School of Applied Science and Technology The Hebrew University of Jerusalem, Jerusalem, 91904, ISRAEL
Pages 195-207 | Published online: 27 Mar 2007

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Hideki Aizawa. (2014) Novel Pragmatic Turbidimetric Data Analysis Method for Evaluating the Stability of Emulsions. International Journal of Food Properties 17:6, pages 1264-1274.
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A. Benichou, A. Aserin & N. Garti. (1999) STEROID-SAPONINS FROM FENUGREEK SEEDS: EXTRACTION, PURIFICATION AND SURFACE PROPERTIES. Journal of Dispersion Science and Technology 20:1-2, pages 581-605.
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M. Frenkel, Z. Krauz & N. Garti. (1984) BROMINATED SURFACTANTS AS EMULSIFIERS AND WEIGHTING AGENTS, PART II: EMULSIFYING PROPERTIES. Journal of Dispersion Science and Technology 5:1, pages 35-47.
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Nissim Garti, Moshe Frenkel & Rosi Shwartz. (1983) MULTIPLE EMULSIONS. PART II: PROPOSED TECHNIQUE TO OVERCOME UNPLEASANT TASTE OF DRUGS. Journal of Dispersion Science and Technology 4:3, pages 237-252.
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Articles from other publishers (20)

Vijay Kumar, Arun Kumar Gupta, Bindu Naik & Hilal Ahmad Makroo. (2023) Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder. International Journal of Biological Macromolecules 235, pages 123898.
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Ariane Stephanie Fernandes, Sabrina Barbosa de Souza Ferreira, Mariana Carla de Oliveira, Wilker Caetano & Marcos Luciano Bruschi. (2022) The influence of different bioadhesive polymers on physicochemical properties of thermoresponsive emulgels containing Amazonian andiroba oil. Journal of Molecular Liquids 365, pages 120102.
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Olalekan S. Alade, Mohamed Mahmoud, Dhafer A. Al Shehri & Abdullah S. Sultan. (2021) Rapid Determination of Emulsion Stability Using Turbidity Measurement Incorporating Artificial Neural Network (ANN): Experimental Validation Using Video/Optical Microscopy and Kinetic Modeling. ACS Omega 6:8, pages 5910-5920.
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Hadar Arnon-Rips, Ron Porat & Elena Poverenov. (2019) Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model. Food Chemistry 277, pages 205-212.
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Miri Klein, Abraham Aserin, Inna Svitov & Nissim Garti. (2010) Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate. Colloids and Surfaces B: Biointerfaces 77:1, pages 75-81.
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Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid & Salmah Yusof. (2008) Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocolloids 22:7, pages 1212-1223.
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Krassimir D. Danov, Ivan B. Ivanov, Kavssery P. Ananthapadmanabhan & Alex Lips. (2006) Disjoining pressure of thin films stabilized by nonionic surfactants. Advances in Colloid and Interface Science 128-130, pages 185-215.
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Paula V. Messina, Valeria Verdinelli & Pablo C. Schulz. (2006) Sodium dioctylphosphinate emulsifier properties. Colloid and Polymer Science 285:3, pages 251-261.
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Kazuki KAGESHIMA, Takaya TAKEI & Yoshinori SUGITANI. (2006) Sensitive Detection of the Separation of Emulsion by High-Frequency Spectroscopy. BUNSEKI KAGAKU 55:4, pages 237-243.
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J. Deluhery & N. Rajagopalan. (2005) A turbidimetric method for the rapid evaluation of MWF emulsion stability. Colloids and Surfaces A: Physicochemical and Engineering Aspects 256:2-3, pages 145-149.
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Kazuki Kageshima, Takaya Takei & Yoshinori Sugitani. (2003) Monitoring the Stability of an Emulsion by High-Frequency Spectroscopy. Analytical Sciences 19:5, pages 757-579.
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Myung-Geun Song, Sung-Ho Cho, Jong-Yun Kim & Jong-Duk Kim. (2002) Novel evaluation method for the water- in- oil (W/O) emulsion stability by Turbidity Ratio Measurements. Korean Journal of Chemical Engineering 19:3, pages 425-430.
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Jana Vander Kloet & Laurier L. Schramm. (2002) The effect of shear and oil/water ratio on the required hydrophile‐lipophile balance for emulsification. Journal of Surfactants and Detergents 5:1, pages 19-24.
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John S. Eow, Mojtaba Ghadiri, Adel O. Sharif & Trevor J. Williams. (2001) Electrostatic enhancement of coalescence of water droplets in oil: a review of the current understanding. Chemical Engineering Journal 84:3, pages 173-192.
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Günther Schneider, Sven Gohla, Jörg Schreiber, Waltraud Kaden, Uwe Schönrock, Hartmut Schmidt‐Lewerkühne, Annegret Kuschel, Xenia Petsitis, Wolfgang Pape, Hellmut Ippen & Walter Diembeck. 2003. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry.
Myung-Geun Song, Sung-Ho Jho, Jong-Yun Kim & Jong-Duk Kim. (2000) Rapid Evaluation of Water-in-Oil (w/o) Emulsion Stability by Turbidity Ratio Measurements. Journal of Colloid and Interface Science 230:1, pages 213-215.
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N. GARTI, A. ASERIN & D. AZARIA. (2007) A clouding agent based on modified soy protein. International Journal of Food Science & Technology 26:3, pages 259-270.
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O. JACOME‐GUTH, A. ASERIN & N. GARTI. (2007) Stability and opacity of orange oil cloudy emulsions based on gum elemi and gum arabic. International Journal of Food Science & Technology 26:3, pages 249-257.
Crossref
MICHEL BRITTEN & HÉLÈNE J. GIROUX. (2006) Use of a Flow Cell Apparatus to Determine the Emulsifying Properties of Casein. Journal of Food Science 55:4, pages 1152-1156.
Crossref
Moshe Frenkel, Rosi Shwartz & Nissim Garti. (1983) Multiple emulsions. Journal of Colloid and Interface Science 94:1, pages 174-178.
Crossref

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