caa a22 4500 605466602 CHVBK 20210128100308.0 cr unu---uuuuu 210128e20150801xx s 000 0 eng 10.1007/s00397-015-0866-7 doi (NATIONALLICENCE)springer-10.1007/s00397-015-0866-7 Localization of clay particles at the oil-water interface in the presence of surfactants [Elektronische Daten] [Joung Hong, Patrick Rühs, Peter Fischer] In this study, the interfacial localization of natural and organically modified clay in a model emulsion (single droplet) is investigated under the influence of additionally added surfactants. In order to control the surfactant adsorbing to the interface, the surfactants are supplied either before or after the generation of an oil droplet stabilized with clay. If the surfactant is present before drop generation or a drop is generated under the presence of surfactant, the interfacial tension is reduced as much as it enhances the detachment of droplet, while clay is enhanced to desorb. On the other hand, the surfactant enhances the interfacial localization of the clay if the surfactant is supplied after drop generation and clay adsorption. The surfactant tends to destroy or build up the formation of natural clay interface since the surfactant changes the balanced wetting property of the clay and enhances desorption of clay. The surfactant has a strong attraction with the clay; it rather promotes the formation of complex interfaces than desorbs the clay. Enhanced localization of clay with surfactant increases interfacial modulus due to the increased concentration of clay at the interface. Without strong chemical attraction between clay and surfactant, interfacial modulus is rather decreased due to desorption of interfacial localized clay. It suggests that the combined addition of clay and surfactant stabilizes the emulsion only with strong interaction between clay and surfactant. Springer-Verlag Berlin Heidelberg, 2015 Desorption nationallicence Adsorption nationallicence Interfacial localization nationallicence Clay nationallicence Surfactant nationallicence Emulsion nationallicence Hong Joung Department of Chemical Engineering, Soongsil University, 156-743, Seoul, South Korea aut Rühs Patrick Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland aut Fischer Peter Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland aut Rheologica Acta Springer Berlin Heidelberg 54/8(2015-08-01), 725-734 0035-4511 54:8<725 2015 54 397 https://doi.org/10.1007/s00397-015-0866-7 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00397-015-0866-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hong Joung Department of Chemical Engineering, Soongsil University, 156-743, Seoul, South Korea aut NATIONALLICENCE 700 1- Rühs Patrick Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland aut NATIONALLICENCE 700 1- Fischer Peter Institute of Food, Nutrition and Health, ETH Zurich, 8092, Zurich, Switzerland aut NATIONALLICENCE 773 0- Rheologica Acta Springer Berlin Heidelberg 54/8(2015-08-01), 725-734 0035-4511 54:8<725 2015 54 397