Lifshitz-Slezov-Wagner theory

According to the Lifshitz-Slezov-Wagner (LSW) theory [15-18], the rate of Ostwald ripening (Ro) can be expressed as... 

Therefore, the only process that may produce coarsening of nano-emulsions is Ostwald ripening. It is described by the LSW theory, formulated by Lifshitz and Slezov [68] and independently by Wagner [69], Several authors have indicated that this theory can be applied to macroemulsions with reasonable accuracy [79,80], It has also been reported that the presence of microemulsion droplets in the continuous phase accelerates the Ostwald ripening rate by increasing the diffusion coefficient [80,81], However, this effect is relatively small because microemulsion droplets have much smaller diffusion coefficients than molecules. 

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