| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6981891 | Colloids and Surfaces B: Biointerfaces | 2015 | 9 Pages |
Abstract
- Emulsions stabilized by yeast were broken up by physical and chemical methods.
- Droplets repulsion, Pickering stability and viscoelasticity ensure kinetic stability.
- Increasing centrifugation time and centrifugal forces improve the oil recovery.
- Interface adhesion by charged magnetic nanoparticles result in emulsion disruption.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Guilherme F. Furtado, Carolina S.F. Picone, Maria C. Cuellar, Rosiane L. Cunha,