On the Stability of Pickering and Classical Nanoemulsions: Theory and Experiments.

Emulsification is a crucial technique for mixing immiscible liquids into droplets in various industries, such as food, cosmetics, biomedicine, agrochemistry, and petrochemistry. Quantitative analysis of the stability is pivotal before the utilization of these emulsions. Differences in X-ray attenuation for emulsion components and surface relaxation of the droplets may contribute to X-ray CT imaging and low-field NMR spectroscopy as viable techniques to quantify emulsion stability.