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This review aims to provide succinct insights into the stabilization of W/O emulsions, focusing on interfacial design using surfactants, biopolymers, particles and/or combinations thereof that have been researched in the last decade.
Water-in-oil emulsions are typically thicker, heavier creams that are more complex but are absolute heroes in the battle against very dry skin. Water-in-oil emulsions create more occlusive and water-resistant products such as sunscreen, foundation, diaper cream and weather shielding cream.
Water in Oil emulsions (W/O), where water droplets are dispersed in an oil medium, are essential for various industrial and scientific applications. These include food production, cosmetics, pharmaceuticals, and microfluidics.
Depending on operating conditions and fluid components, crude oils can form stable emulsions with water. In fact, some of the oil's compounds can act as natural surfactants, decreasing the interfacial tension between fluids, promoting emulsification.
In this review, the sources of oil–water emulsions from different areas and their harmfulness to the environment and economy will be discussed. The classification, the stabilization mechanisms of oil–water emulsions, and the processes of emulsification and demulsification will be considered.
Water-based enhanced oil recovery (EOR) methods are one of the popular methods in this field. In this method, due to the possibility of emulsion formation is high, and by creating a...
Oil/water mixtures are often categorized into insoluble O/W mixtures and emulsified O/W mixtures, which comprise water-in-oil or oil-in-water emulsions (Zheng et al., 2020). The stratified O/W combination, on the other hand, may naturally separate over time based on the density.
High-internal-phase water-in-oil (W/O) emulsions generated in situ have garnered considerable attention as novel profile control systems. However, conventional emulsifiers are unreactive and poorly dispersed in water, necessitating large dosages and resulting in poor injectivity. In this study, we synthesized amphiphilic nanoparticles (SiO2–NH2–DAC NPs) containing amine and long-chain ...
Emulsions are mixtures of two immiscible liquids in which droplets of one are dispersed in a continuous phase of the other. The most common emulsions are oil–water systems, which have found widespread use across a number of industries, for example, in the cosmetic and food industries, and are also of advanced scientific interest.
This work examines the functional dependence of the efficiency of separation of oil–water emulsions on surfactant adsorption abilities of high surface area polymer gels. The work also develops an understanding of the factors and steps that are involved in emulsion separation processes using polymer gels. The work considers four polymer gels offering different surface energy values, namely ...