Emulsion Viscosity Research Articles

Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences.

Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.

Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models

In this study, W/O emulsions incorporated with various proportions of two hydrocolloids, namely, methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC), were prepared. The shear viscosity, microstructure, and lipolysis of the W/O emulsions before and during in vitro digestion in the dynamic (DIVHS) and semi-dynamic gastrointestinal models were evaluated and compared. The shear viscosity of both emulsions increased with the addition of MC and HPMC content up to a certain limit (0.5–2%), whereas it significantly decreased at a higher addition level (4%) due to the increased flocculation and coalescence in higher cellulose ethers. The HPMC emulsions (2 wt % in aqueous phases) showed higher viscosity and larger droplet size than the equivalent MC emulsions before and during simulated digestion, accompanied by the lower extent of lipolysis. These results are in line with the formation of a more compact and stronger gel structure in HPMC emulsions, which could retard lipase adsorption at the W–O interface. For both emulsions at the same concentration (40 wt%), a higher extent of free fatty acid (FFA) release was found during digestion in the dynamic system (HPMC ꞊ 62%, MC ꞊ 72%) compared to that in the semi-dynamic model (HPMC ꞊ 58%, MC ꞊ 70%). This behavior was supported by the smaller droplet size of emulsions digesta collected from the dynamic system having a larger surface area. Overall, the present study suggested that the dynamic DIVHS system was more effective in enzymatic hydrolysis of the W/O emulsions investigated than the semi-dynamic model under the current experimental conditions. This work had provided valuable insights into the modulation of the structural and digestive properties of W/O emulsions by the addition of MC and HPMC, which could be meaningful for the development of healthier emulsion-based food products (e.g., margarine and spreads) with reduced lipid digestibility.

Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension

Oil-in-water (O/W) emulsion was prepared using whey protein as a natural emulsifier, and dextrin was incorporated with the emulsion formation. Dextrins with varying molecular dimensions (from 21.6 to 101.3 nm) were obtained by controlled enzymatic hydrolysis with α-amylase. The effects of molecular dimension of dextrin on the formation, stability, and physicochemical properties of the emulsions were then analyzed, by measuring their visual appearance, microstructure, particle size, zeta-potential, and rheological properties. Moreover, the environmental stress was assessed by temperature, pH, and ionic strength. The results indicated the presence of dextrin did not adversely affect the formation of small oil droplets during homogenization and the short-term stability of O/W emulsion. While in long-term storage, the emulsion with large dextrin and starch molecule was unstable to aggregate, and small dextrin could cooperate well in stabilizing the oil droplets in the emulsion system. A shear-thinning behavior was observed in all emulsions, and an increase in the emulsion viscosity (from 2.1 to 7.7 mPa.s) was examined with the addition of dextrin. Environmental stress of emulsion with low dimension dextrin was determined, indicating it was relatively thermal-stable. And some aggregations were found in emulsions near pH 4 and 5, as well as with NaCl addition. These results suggest that whey protein with low dimension dextrin addition may be a useful emulsifier for utilization within the food industry.

Empowering alkali lignin with high performance in pickering emulsion by selective phenolation for the protection and controlled-release of agrochemical

Lignin is a versatile bioaromatic polymer, with great potentials in the preparation of advanced materials due to its anti-UV and anti-oxidant properties. However, the high heterogeneity of lignin seriously hinders its practical applications. In this study, alkali lignin with limited content of hydroxyl groups and a wide distribution of molecular weight was modified by selective phenolation, which not only resulted in a dramatical increase in the content of phenolic hydroxyl groups but also led to a more uniform structure of lignin. Catechol, as compared with phenol and pyrogallol, was the most suitable phenolation reagent to reacted with lignin, and the phenolic hydroxyl content of the catechol modified lignin increased by 318.89%. Besides, the molecular weight and polydispersity index of lignin after the modification decreased, which led to a small and regular size of lignin particles prepared by acid precipitation. Subseqently, lignin particles were used to prepare Pickering emulsions for avermectin (AVM) encapsulation, and the stability as well as the anti-UV and anti-oxidant capacities of Pickering emulsions prepared by using phenolated lignins as solid surfactants were obviously enhanced. The encapsulation efficiency of AVM in Pickering emulsions was also improved, which could reach high above 90%. Moreover, AVM protected by lignin-based Pickering emulsion could be controllably released in line with actual application demands, and the relatively high viscosity of emulsion could effectively avoid the loss of pesticide during spraying to the target.

Study on the mechanism of W/O emulsion flooding to enhance oil recovery for heavy oil reservoir

W/O emulsion is able to effectively improve the sweep volume and oil recovery factor during the waterflooding due to its strong mobility control ability, it has a great EOR appliance for heavy oil reservoirs. In this study, emulsion stability, droplet size distribution (DSD) and rheological behavior at different water content and salinity were investigated. Then core flooding experiments was conducted to study the oil displacement efficiency of W/O emulsion formed at different water content, and a visual micromodel was designed to observe the mechanisms of W/O emulsion flooding at the pore-throat scale. Results showed that W/O emulsion had the characteristics of the pseudoplastic fluid, exhibiting shear thinning behavior. Emulsion stability and DSD uniformity became worse with the increment of water content. Emulsion viscosity increased with water content varying from 20% to 40%, and then decreased as water content rose from 40% to 90%. Whereas Emulsion stability decreased slightly with the salinity increasing due to its high content of polar components inherent in heavy crude oil. The piston-like displacement could be formed due to its high mobility control ability caused by high viscosity. Meanwhile, the adverse effects caused by formation heterogeneity and viscosity fingering could be inhibited. After subsequent water breakthrough, emulsion droplets produced viscoelastic deformation during waterflooding. The emulsification carrying-on, block, and drag effect were the main mechanism of W/O emulsion flooding at the pore level. The findings of this study are significant for the enhanced oil recovery in heterogeneous heavy oil reservoirs.

Stabilizing emulsions using high-amylose maize starch treated by solvothermal process

This paper proposes a method to modify high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system to prepare a cold-water swelling esterified starch (M-HAMS). Using M-HAMS as a granule stabilizer, oil-in-water Pickering emulsions were prepared, and factors affecting the oxidation stability of emulsion, such as granule content, oil-water ratio, pH value, and NaCl concentration, were studied. Atomic force microscopy (AFM) analysis showed that M-HAMS granules swell into dense molecular chains liking a three-dimensional network barrier in the emulsion, which increases the viscosity of continuous phase and prevents the oil droplets from contacting the pro-oxidant in the water phase, thus reducing the peroxide value. At the same time, the influence of changes in pH value and NaCl concentration on the viscosity and stability of emulsion is weakened. Therefore, the preparation of M-HAMS granule by ethanol solvothermal is a simple and effective method.

Modeling of viscosity of unstable crude oil–water mixture by characterization of energy consumption and crude oil physical properties

When oilfield development enters the middle and late stages, the crude oil–water mixture (COWM) produced from oil wells often has a high water cut and cannot form a stable emulsion. The traditional viscosity model of an emulsion is not suitable for this unstable mixture. Mastering the viscosity characteristics of the unstable crude oil–water mixture with high water cut (UCMH) for pipeline transportation of such mixtures is important. The apparent viscosities of UCMH (water cut of mixture ranging from 0.70 to 0.90) for 16 crude oils were determined via the stirring viscometric method. The results showed that the apparent viscosity of UCMH decreased with increasing shear rate, water cut of mixture, and temperature, demonstrating the property of shear thinning. The apparent viscosity of UCMH did not depend on the content of single surfactants such as resins, asphaltenes, waxes, and mechanical impurities but was closely related to the content of the above-mentioned combinatorial surfactants. The parameter exergy loss rate of shear that describes energy consumption was determined to characterize the external shear action on UCMH, which can fully reflect the essence of the mechanical energy consumption in the emulsifying process under different shearing conditions. A new viscosity model for UCMH was established by the quantitative characterization of the energy consumption and crude oil physical properties (i.e., saturate content, aromatic content, surfactant content, acid value, and crude oil viscosity). In light of the statistical results of 336 groups of validation experimental data from four crude oils, the average relative deviation between the apparent viscosity calculated by the new model and the measured apparent viscosity of UCMH was 5.3%, which is considerably better than the traditional emulsion viscosity models, that is, the Einstein, Vand, Taylor, and Richardson models.

Influence of emulgator nature on dispersity and stability of artificial polymer suspensions based on polycarbonate and polymethyl methacrylate

Objectives. To create stable artificial polymer suspensions with a positive charge of particles based on polycarbonate and polymethyl methacrylate using cationic surfactants and organosilicon surfactants.Methods. The size of droplets and polymer suspension particles was determined by photon correlation spectroscopy (dynamic light scattering) using a Zetasizer NanoZS laser particle analyzer (Malvern, UK).Results. Domestic cationic surfactants Katamin-AB and Azol-129 were found to be capable of producing stable artificial polycarbonate and polymethyl methacrylate suspensions. Based on the polymer, the optimal surfactant concentration was 6 wt %. The effect of polymer concentration in solution on the stability and particle size of final polymer suspensions was shown. It was determined that the polymer concentration in the solution should not exceed 10%. When obtaining a highly dispersed suspension during dispersion, a higher concentration causes an increase in the viscosity of emulsions. As a result of a synergistic effect formation, we used mixtures of cationic surfactants (Katamin-AB/Azol-138 and Azol-129/Azol-138) to enhance the stability of the final polymer suspensions. The optimal surfactant ratio was 9:1. The total concentration of the mixture is 10 wt %, based on the polymer. Polymer suspensions were stabilized with each of 2:1 mixtures of cationic surfactants Katamin-AB and Azol-129 withan organosilicon surfactant U-851. The total mixture concentration was 9 wt %, based on the polymer.Conclusions. New methods of producing artificial polycarbonate and polymethyl methacrylate suspensions in the presence of domestically produced cationic surfactants, as well cationicorganosilicon surfactants mixtures, were proposed. The colloidal-chemical properties of the obtained polymer suspensions were considered. It was found that using a 2:1 mixture of cationic and organosilicon surfactants produces polymer suspensions that are stable during production and storage.

Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer.

The objectives of this study were to produce oleogel using esterified rice flour with citric acid (ERCA), to evaluate physicochemical and rheological properties of oleogels, and to investigate their suitability as a fat replacer. Rice flour was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. In the steady shear rheological analysis, it was found that the values of apparent viscosity (ηa, 100) and consistency index (K) of emulsions were significantly increased by increasing the concentrations of ERCA. Oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did not appear in oleogel prepared with 0% ERCA, were observed at 3300–3400 cm−1 and 1018 cm−1, respectively, in oleogels prepared with ERCA. With the increase in ERCA concentrations in oleogels, oil loss values were significantly decreased. In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G′), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry.

Innovative Skin Product O/W Emulsions Containing Lignin, Multiwall Carbon Nanotubes and Graphene Oxide Nanoadditives with Enhanced Sun Protection Factor and UV Stability Properties

In the present study, oil-in-water (O/W) sunscreen emulsions were prepared containing different portions of lignin (LGN), multiwall carbon nanotubes (MWCNTs) and graphene oxide (GO) nanoadditives. The stability in terms of pH and viscosity of emulsions was thoroughly studied for up to 90 days, exhibiting high stability for all produced O/W emulsions. The antioxidant activity of emulsions was also analyzed, presenting excellent antioxidant properties for the emulsion that contains LGN due to its phenolic compounds. Moreover, the emulsions were evaluated for their ultraviolet (UV) radiation protection ability in terms of sun protection factor (SPF) and UV stability. SPF values varied between 6.48 and 21.24 while the emulsion containing 2% w/v MWCNTs showed the highest SPF index and all samples demonstrated great UV stability. This work hopefully aims to contributing to the research of more organic additives for cosmetic application with various purposes.

THE EFFECT OF HPMC AS A GEL BASE AND TWEEN 80 SPAN 80 COMBINATIONS AS EMULGATORS IN ACETOSAL TRANSDERMAL EMULGEL PREPARATIONS

Acetosal or acetyl salicylic acid is a drug that has efficacy as ananalgesic,antipireic, and antiplatelet. Aacetosal undegoes cross-first metabolisism (first passeffect) causing low drug bioavailability. The smal lsolubility of acetosal will affectthe rate of absorption which later affect the intensity of treatment, so transdermaldelivery in emulgel dosage forms can be one of. In this study an experimentalmethod was used by formulating an acetosal transdermal emulgel preparation, asa gel base HPMC was used at a concentration of 4%, 4.5%, 5% also variation oftween 80 concentration 6%, 5%, 4% and variation of Span 80 concentration 4%,5%, 6% as an emulgator. Then a physical evaluation of the preparation wascarried out which included organoleptic tests, pH tests, homogeneity tests,emulsion type tests, viscosity tests, spreadability tests and irritation tests. Theresults of the study showed that the formula 1 emulgel was bone white whileformulas 2 and 3 were white, the pH of the preparation ranged from 4.83-5.57,the preparation was homogeneous with an O/A emulsion type, the viscosity valueof the preparation ranged from 126.67-290 cPa. s, the dispersion value rangedfrom 5.20-6.30 and the preparation was not irritating.

THE EFFECT OF HPMC AS A GEL BASE AND TWEEN 80 SPAN 80 COMBINATIONS AS EMULGATORS IN ACETOSAL TRANSDERMAL EMULGEL PREPARATIONS

Acetosal or acetyl salicylic acid is a drug that has efficacy as ananalgesic,antipireic, and antiplatelet. Aacetosal undegoes cross-first metabolisism (first passeffect) causing low drug bioavailability. The smal lsolubility of acetosal will affectthe rate of absorption which later affect the intensity of treatment, so transdermaldelivery in emulgel dosage forms can be one of. In this study an experimentalmethod was used by formulating an acetosal transdermal emulgel preparation, asa gel base HPMC was used at a concentration of 4%, 4.5%, 5% also variation oftween 80 concentration 6%, 5%, 4% and variation of Span 80 concentration 4%,5%, 6% as an emulgator. Then a physical evaluation of the preparation wascarried out which included organoleptic tests, pH tests, homogeneity tests,emulsion type tests, viscosity tests, spreadability tests and irritation tests. Theresults of the study showed that the formula 1 emulgel was bone white whileformulas 2 and 3 were white, the pH of the preparation ranged from 4.83-5.57,the preparation was homogeneous with an O/A emulsion type, the viscosity valueof the preparation ranged from 126.67-290 cPa. s, the dispersion value rangedfrom 5.20-6.30 and the preparation was not irritating.

Potential of a new water-soluble agent for enhancing heavy oil recovery: A pore-scale investigation

The two-phase viscosity modifier (T-PVM) is a new chemical agent for enhancing sweep and displacement efficiency in heavy oil reservoirs due to multiple-effects of reducing oil viscosity by emulsifying and increasing water viscosity. In the work, the dynamic interfacial tension (IFT) between simulated oil and chemical solution, viscosity, rheological characteristics, emulsification and stability of emulsion are measured to evaluate performance difference among the agents. Then, microfluidic visualization experiments were performed for subsequent chemical flooding after initial water flooding. Based on the advanced image processing technology, morphology and migration characteristics of remaining oil were described quantitatively and the mechanism of enhanced oil recovery was explored. Results show that large amount of residual oil are remaining in the non-main streamline area and dead-end pores after water flooding, which is observed in the morphology of spot, membrane, column, cluster and network. There would be migration path separation between polymer and surfactant during surfactant-polymer (SP) combination flooding. However, T-PVM, as a single chemical agent, penetrates in remaining oil and emulsifies columnar and membrane-shaped oil, which erodes the cluster and network-shaped oil simultaneously. Compared to the traditional viscosity reducer (VR) and SP flooding, multi-effective T-PVM enhances microcosmic sweep efficiency by approximately 35.93% and 21.83%, respectively. It is thereby expected that T-PVM flooding is effective for enhancing heavy oil recovery using the chemical cold flooding.

Effect of Processing Parameters on Properties of Bitumen Emulsions

Bitumen emulsions are special type of paving binder materials used in road construction industry due to its environmentally friendly approach, cost efficiency and less energy consumption compared to other conventional bitumen binders. Despite so many benefits, the use of bitumen emulsions is still limited in many regions due to difficulties faced in its emulsification process. Controlling several process parameters are needed during formulation while achieving the sufficient storage stability and viscosity. Therefore, this study was conducted to investigate the effect of different processing parameters on the properties of bitumen emulsions in terms of storage stability and viscosity. The 80/100 grade bitumen was emulsified through colloid mill, considering different pH values and emulsifier concentrations as processing parameters during emulsification process. The results indicate that the storage stability has improved significantly with increased concentration of emulsifier whereas high acidic system in terms of pH level has also substantially enhanced storage stability at lower level of emulsifier concentration. In addition, the viscosity of bitumen emulsions has also been affected by the emulsifier concentration and higher amount of emulsifier resulted in higher values of viscosity at lower pH level. The data achieved through this investigation can be further used to study the effect of other formulation parameters on properties of bitumen emulsions.

Wells production viscosity measurement results application for pumping equipment operation diagnostics

The article is devoted to the diagnostics of the well pumping equipment operation using wells production viscosity measurement results obtained by the developed field device VNP 1-4, 0-90. The method for making measurements with a field oil viscometer was developed in accordance with the provisions of GOST R 8.563, GOST R ISO 5725-2. It has gained certification and entered the State Register of the Russian Federation. On the basis of preliminary laboratory studies of oils viscosity from the group of fields of LLC UK «Sheshmaoil», a formula was obtained for the dependence of oil emulsions viscosity on temperature and the content of formation water in them. Viscosity measurements obtained with the developed device in field conditions have shown the applicability of the method for calculating the watered oil viscosity.The application of the results of measuring the watered oil viscosity at the wellhead allows diagnosing the downhole sucker rod pump unit operation based on the construction of a dynamic model of its operation. Keywords: equipment diagnostics; water cut; temperature; fluid viscosity; dynamic model; sucker rod pump.

Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk

Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil–water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.

Preparation of monodispersed emulsions by premix membrane emulsification without repetitive permeation: Influence of membrane permeation rate (flux) and emulsion viscosity

A method for preparing emulsions with a narrow droplet size distribution (span) without repetitive membrane permeation, by controlling the premix emulsion viscosity and membrane permeation rate (MPR), flux, was provided. The mean emulsion viscosity and the MPR are some of the main factors that control the wall shear stresses responsible for droplet break up in premix membrane emulsification (PME). Hence, striking a balance between these two factors is important for preparing monodispersed emulsions.

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

The physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from 60% (v/v) olive oil (OLO), peanut oil (PNO), palm oil (PO), and coconut oil (CNO) at pH 3.0 using whey protein isolate (WPI) as the stabilizer and soybean lecithin (SL) or egg lecithin (EL) as supplementary surfactants were investigated. For all oil types, the addition of SL or EL decreased emulsion stability due to partial displacement of WPI at the interface. Nevertheless, both surfactants generally improved the emulsion freeze-thaw stability except for OLO emulsion. The thermometry of fat crystal formation in PNO (Tfat = 0.4 °C), PO (Tfat = 6.6 °C) and CNO (Tfat = −1.4 °C) emulsions was higher than that of ice crystal (Tice = −10 °C) formation. On the other hand, ice crystallization occurred prior to fat crystal formation (Tfat = −14 °C) in OLO emulsions. Upon freezing, serum phase ice crystals protruded into OLO emulsion droplets with a mixed SL-protein thin membrane leading to a reduced stability than WPI-alone emulsion. Compared with SL, EL was more capable of facilitating fine fat crystal formation, and partial fat crystallization generally increased emulsion viscosity. Overall, both small surfactants promoted crystallization behavior and freeze-thaw stability of WPI-based PNO, PO, and CNO emulsions; although slightly less effective than EL, SL showed a strong efficacy in the emulsion system.

Experimental study on the key influencing factors of phase inversion and stability of heavy oil emulsion: Asphaltene, resin and petroleum acid

This study investigates the effects of asphaltene, resin and petroleum acid on the phase inversion, stability and oil–water interface characteristics of emulsions. First, different ratios of asphaltene, resin, petroleum acid and formation water were emulsified and the emulsion viscosity was measured to obtain the phase inversion point. Through comparative analysis of phase inversion point data under different conditions, we showed that the synergy of asphaltene and resin was the key to the emulsion phase inversion and the best asphaltene to resin ratio was 1:3. Moreover, the addition of petroleum acid would accelerate the phase inversion. Then, the dynamic interfacial tension of oil and water was measured using the rotating drop method. The synergistic effect of asphaltene and resin would decrease the interfacial tension. However, excessive resin would compete with asphaltene for adsorption, which would increase the interfacial tension. The lowest interfacial value was observed when the mass concentration ratio of asphaltene to resin was. Thus, the addition of petroleum acid significantly reduced the interfacial tension of oil and water. Next, the hanging drop method was employed to measure the interfacial tension of oil and water and the expansion modulus was obtained using the oscillatory drop method. Experimental studies have shown that asphaltene influences the expansion modulus more than resin and the synergistic effect of asphaltene and resin increases the expansion modulus. However, the addition of petroleum acid would decrease the expansion modulus towing to the small molecular weight of petroleum acid. Finally, the emulsion stability was determined using the bottle test method. Experiments showed that the synergistic effect of asphaltene and resin would enhance the emulsion stability. However, the addition of asphaltene played a pivotal role in enhancing the emulsion stability. Further, the addition of petroleum acid would severely destroy the emulsion stability.