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Fig. 32.


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Creaming stability for dodecane-in-SSW emulsions at a water fraction (φ w) of (a) 0.2, (b) 0.5, and (c) 0.8 as plotted in contour maps as a function of the nanoparticle concentration and CAPB concentration with respect to time (from Worthen et al., 2014).

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