Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/5723
DC FieldValueLanguage
dc.contributor.authorMasalov, IAen_US
dc.contributor.authorKharatiyan, Ellinaen_US
dc.contributor.authorMalkin, YAen_US
dc.date.accessioned2017-06-15T10:46:46Z-
dc.date.available2017-06-15T10:46:46Z-
dc.date.issued2013-
dc.identifier.citationJournal of Dispersion Science and Technology Volume 34, 2013 - Issue 8en_US
dc.identifier.urihttp://dx.doi.org/10.1080/01932691.2012.735960-
dc.identifier.urihttp://hdl.handle.net/11189/5723-
dc.description.abstractThe role of multi-wall carbon nanotubes (MWCNT) as a solid surfactant in highly concentrated water-in-oil emulsions was investigated. MWCNT were dispersed in the oil phase. These suspensions are viscoplastic fluids with the yield stress increasing by more than 1000 times with addition of 2% MWCNT, which demonstrates intensive “structurizing” ability. After emulsion preparation, MWCNT were concentrated at the interface, stabilizing emulsions. The dependence of the inversion point on MWCNT concentration was found. Emulsions containing up to 94 wt% of the aqueous phase can be prepared only when MWCNT is combined with conventional surfactant. Rheological properties of such compositions were measured. It was established that emulsions stabilized by a combined surfactant were more stable in comparison to conventional surfactant stabilized emulsion.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/za/-
dc.subjectCarbon nanotubesen_US
dc.subjectCombined emulsifier systemen_US
dc.subjectEmulsion inversion pointen_US
dc.subjectHighly concentrated water-in-oil emulsionen_US
dc.subjectStabilityen_US
dc.titleMulti-walled carbon nanotubes as a cosurfactant for highly concentrated emulsionsen_US
dc.type.patentArticleen_US
Appears in Collections:Eng - Journal articles (DHET subsidised)
Show simple item record

Page view(s)

356
Last Week
0
Last month
2
checked on Sep 2, 2026

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons