High Frequency Rheology Monitoring for Emulsion Stability Characterization

摘要

To carry out our study, standard cream's models were formulated changing Oil/Water ratio and emulsifier's concentration. The droplets organization and behavior of these complex preparations were compared with viscoelastic parameters measured at microscopic scale using High Frequency rheology. Microscopy and granulometry measurements were used to determine droplets organization in the aqueous phase of emulsions to complete this study.