Characteristic features of the Ostwald ripening in oil-in-water and water-in-oil macro- and nanoemulsions are analyzed. Methods for reducing the ripening rate are considered. It is shown that Ostwald ripening is especially relevant for nanoemulsions, and this is often the main process leading to degradation of nanoemulsions, thus limiting their practical applications. Considerable attention is paid to the debatable issue of the role of surfactants in the mass transfer between the droplets of the dispersed phase. Analysis of published sources shows that if the solubility of the dispersed phase substance in the dispersion medium is not extremely low, then the major contribution to Ostwald ripening is made by molecular diffusion. If the solubility of the dispersed phase substance is very low, then micelles and nanodroplets are the most likely carriers of the substances through the dispersion medium. Nanodroplets and slightly larger droplets are formed on the surface of droplets of the starting emulsion because of the interfacial instability (Marangoni effect).

The bibliography includes 204 references.

分析了水包油和油包水宏观乳液和纳米乳液中奥斯特瓦尔德熟化的特征。考虑降低成熟率的方法。结果表明，奥斯特瓦尔德熟化与纳米乳液特别相关，这通常是导致纳米乳液降解的主要过程，从而限制了它们的实际应用。表面活性剂在分散相液滴之间的传质中的作用这一有争议的问题引起了相当多的关注。对公开资料的分析表明，如果分散相物质在分散介质中的溶解度不是极低，那么对奥斯特瓦尔德熟化的主要贡献是分子扩散。如果分散相物质的溶解度很低，那么胶束和纳米液滴是物质通过分散介质的最可能的载体。由于界面不稳定性（马兰戈尼效应），在起始乳液的液滴表面形成纳米液滴和稍大的液滴。

参考书目包括 204 篇参考文献。