Journal articles on the topic 'Emulsion'
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1
Kukhar, V., Kh Malii, and O. Spichak. "Influence of emulsols type on energy-power consumption and surface contamination at DC01 steel cold rolling on the continuous four-stand mill." Problems of Tribology 27, no. 4/106 (December 18, 2022): 19–26. http://dx.doi.org/10.31891/2079-1372-2022-106-4-19-26.
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The article presents the results of experimental and industrial tests of physical and chemical parameters of the experimental emulsol "Quakerol". According to the physicochemical parameters the experimental emulsol "Quakerol" differs from the used emulsol "Universal-1TS" by higher lubricating properties. Operating modes of stand and coiler electric motors of tandem mill at rolling of melts from experimental emulsol "Quakerol" lubricated with emulsol "Quakerol" and serial emulsol "Universal-1ТС" lubricated with conservation oil "OK-2" at LPTs were analyzed. The results of analysis of loads at rolling of strips with 0.68×1000 mm cross-section from pre-rolled sheet with thickness of 3.0 mm showed that the values of average total loads on stand motors and coiler of four-stand mill 1680 were higher when using experimental emulsol "Quakerol". The comparative analysis of experimentally obtained data on influence of technological conditions of cold-rolled coils production at four-stand continuous tandem mill 1680 with using emulsols "Quakerol" and "Universal-1TS" on rolling power parameters, power consumption and contamination of DC01 flat carbon steel surface is presented. Multiple regression equations were obtained to describe power consumption during rolling using different emulsions, the values of cross-sectional area were taken as a varying factor. Specific power consumption and average total load on stands and coiler motors during rolling with the use of emulsion prepared from experimental emulsion "Quakerol" and emulsion prepared from standard emulsion "Universal-1TS" were estimated. The reasons of higher specific power consumption during LCL operation with the experimental emulsion were analyzed. A quantitative assessment of contamination of the surface of steel samples using the experimental emulsion "Quakerol", oil "OK-2" and standard emulsion "Universal-1TS" is given. The necessity of further tests to determine the optimal concentration of emulsion from "Quakerol" to ensure the reduction of energy costs per ton of cold rolled steel has been substantiated.
The practical significance of the work lies in the development of methods for analysis of lubricants with regard to the prospects of using "Quakerol" emulsion instead of "Universal-1TS" emulsion in order to improve the quality and increase the productivity of the cold-rolling shop
2
Dinache, Andra, Tatiana Tozar, Adriana Smarandache, Ionut Relu Andrei, Simona Nistorescu, Viorel Nastasa, Angela Staicu, Mihail-Lucian Pascu, and Mihaela Oana Romanitan. "Spectroscopic Characterization of Emulsions Generated with a New Laser-Assisted Device." Molecules 25, no. 7 (April 9, 2020): 1729. http://dx.doi.org/10.3390/molecules25071729.
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This paper presents a spectroscopic study of emulsions generated with a laser-assisted device. Fourier transform infrared (FTIR), Raman and UV–Vis–NIR reflectance spectra of emulsions, recorded before and after exposure to laser radiation were used to characterize the effect of laser irradiation. The paper also presents a comparison between the calculated IR spectra and the experimental FTIR spectra of an emulsion’s components. FTIR measurements allowed the identification of absorption bands specific to each of the emulsions’ components. Moreover, it enabled the observation of destabilization of the emulsion in real-time. Raman spectroscopy allowed the observation of the modifications at a molecular level, by identifying the vibrations of the representative functional groups and the polymerization of sodium tetradecyl sulfate (STS) molecules by analyzing the evolution of the carbonyl band. UV–Vis–NIR reflectance spectra of emulsions before and after exposure to laser radiation showed that the physical characteristics of the emulsions changed during irradiation—the dimensions of the droplets decreased, leading to an emulsion with a better time stability. These results proved that the employed spectroscopy techniques were powerful tools in emulsion analysis.
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Zhang, Dianlong, Yiqiang Zhang, Yanyun Bai, Xiumei Tai, Wanxu Wang, and Guoyong Wang. "Preparation and Property of Perfluoropolyether Emulsions." Polymers 11, no. 6 (May 29, 2019): 932. http://dx.doi.org/10.3390/polym11060932.
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Perfluoropolyether (PFPE) glycerol emulsions were prepared. Three different green surfactants (AES (sodium laureth sulfate), APG (alkyl polyglycoside), and SDS (sodium dodecyl sulfate)) were chosen to emulsify the PFPE. Their properties and performance in shampoo were also investigated. Centrifuge stability measurements show that three PFPE emulsions have good stability. They are stable for 60 min when the centrifugal speed is 6000 r/min. In addition, a change of droplet size was observed with time. Moreover, its rheological properties and application performance was studied. The AES emulsion was the most stable emulsion and it was found to improve the slip and lubricity performance of the cotton, so it has potential applications in shampoo.
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Wijaya, Tegar, and Rukman Hertadi. "Estimating Factors Determining Emulsification Capability of Surfactant-Like Peptide with Coarse-Grained Molecular Dynamics Simulation." Indonesian Journal of Chemistry 19, no. 3 (May 29, 2019): 599. http://dx.doi.org/10.22146/ijc.34547.
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The ability of surfactant-like peptides to emulsify oil has become the main focus of our current study. We predicted the ability of a series of surfactant-like peptides (G6D, A6D, M6D, F6D, L6D, V6D, and I6D) to emulsify decane molecules using coarse-grained molecular dynamics simulations. A 1-μs simulation of each peptide was carried out at 298 K and 1 atm using MARTINI force field. Simulation system was constructed to consist of 100 peptide molecules, 20 decane molecules, water, antifreeze particles and neutralizing ions in a random configuration. Out of seven tested peptides, M6D, F6D, L6D, V6D, and I6D were able to form emulsion while G6D and A6D self-assembled to order b-strands. A higher hydropathy index of amino acids constituting the hydrophobic tail renders the formation of an emulsion by peptides more likely. By calculating contact number between peptides and decanes, we found that emulsion stability and geometry depends on the structure of amino acids constituting the hydrophobic tail. Analysis of simulation trajectory revealed that emulsions are formed by small nucleation following by fusion to form a bigger emulsion. This study reveals the underlying principle at the molecular level of surfactant peptide ability to form an emulsion with hydrophobic molecules.
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Ribeiro, Samara, Renata Almeida, Leonardo Batista, Janaina Lima, Ana Sarinho, Amanda Nascimento, and Hugo Lisboa. "Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools." Foods 13, no. 6 (March 7, 2024): 816. http://dx.doi.org/10.3390/foods13060816.
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This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = −0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10−10 m2/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = −0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion’s physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria.
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Hayuningtyas, Afwa, Pinyapat Jitphongsaikul, and Alwani Hamad. "Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20." Research In Chemical Engineering (RiCE) 1, no. 1 (March 25, 2022): 22–17. http://dx.doi.org/10.30595/rice.v1i1.4.
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One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.
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Owusu, John, J. H. Oldham, W. O. Ellis, and G. Owusu-Boateng. "Emulsifying ability of exudate gums obtained from three plant species in Ghana." International Journal of Technology and Management Research 2, no. 2 (March 12, 2020): 25–31. http://dx.doi.org/10.47127/ijtmr.v2i2.54.
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Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry.
Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability
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Pašalić, Snezana, P. B. Jovanić, and B. Bugarski. "Emulsion Stability Evaluation Using Fractal Dimensions Approach." Materials Science Forum 555 (September 2007): 177–82. http://dx.doi.org/10.4028/www.scientific.net/msf.555.177.
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There are many developed strategies for evaluating emulsion stability, aimed at determining the life circle of emulsions. Most of them are based on rheological properties of emulsions. There are, however, very few based on direct emulsion observations. In this paper we present a developed method for the emulsion stability evaluation by direct observation of optical emulsion properties. We propose the fractal dimension approach as a stability quantification measure. The method is based on the measure of emulsion transmittance properties, which are directly dependent on the emulsion stability at the moment of measurement. The oil in water emulsion was used as a test emulsion. The system is classified as stable emulsion and our intention was to find the moment when it starts to break. Emulsion transmittance properties were measure applying a system for acquisition of visual information, which is based on a CCD camera and a fast PC configuration equipped with the capturing software. The acquired sets of visual information were analyzed by the OZARIA software package. The fractal dimensions were determined by the box counting method. For these experiments, 100 boxes of different sizes were used. Experimental emulsions were measured after 7, 14, 21 and 28 days from the moment of creation. A slight increase in fractal dimensions was observed, which indicates that the emulsions are still in the stable region, or from the fractal point of view emulsion are still regular and no significant irregularities were observed. From the first experiments the applied methodology proved to be sensitive enough to be used for emulsions stability evaluation.
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Sebben, Damien A., Stephanie V. MacWilliams, Long Yu, Patrick T. Spicer, Vincent Bulone, Marta Krasowska, and David A. Beattie. "Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins." Foods 11, no. 1 (December 23, 2021): 34. http://dx.doi.org/10.3390/foods11010034.
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Water-in-oil-in-water (W1/O/W2) emulsions (double emulsions) have often been used for the encapsulation of bioactive compounds such as anthocyanins. Instability of both anthocyanins and double emulsions creates a need for a tailored composition of the aqueous phase. In this work, double emulsions with a gelled internal water phase were produced and monitored over a 20-day storage period. The effect of the electrolyte phase composition (varying electrolyte components, including adipic acid, citric acid, and varying concentration of potassium chloride (KCl)) on anthocyanin and double emulsion stability was analysed using colour analysis, droplet sizing, and emulsion rheology. The effect of electrolytes on colour retention was shown to differ between the primary W1/O emulsion and the secondary W1/O/W2 emulsion. Furthermore, droplet size analysis and emulsion rheology highlighted significant differences in the stability and structural behaviour of the emulsions as a function of electrolyte composition. In terms of colour retention and emulsion stability, a citrate-buffered system performed best. The results of this study highlight the importance of strict control of aqueous phase constituents to prevent anthocyanin degradation and maximise double emulsion stability. Additional experiments analysed the effect of pectin chemistry on the anthocyanin colour retention and leakage, finding no conclusive difference between the unmodified and amidated pectin.
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Nurhayati, Nurhayati, and Budiyanto Budiyanto. "STABILITY AND PREFERENCE OF RED PALM OIL EMULSION PREPARED WITH VARIOUS CONCENTRATION OF TWEEN 80." Jurnal Agroindustri 6, no. 2 (December 1, 2016): 80–87. http://dx.doi.org/10.31186/j.agroind.6.2.80-87.
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Red palm oil, rich in carotenoids (?, ?, ? - carotene and tocopherol and tekotrienol), has been shown to have benefit properties to human health. The aims of the study are : 1) to obtain the stability of red palm oil emulsions; 2) to determine the viscosity in red palm oil emulsion, 3) to determine the level of consumer preferences. Three levels of tween 80 emulsion concentrations (0,5%; 1%; and 1,5%) were employed to produce red palm oil emulsions. The stability, viscosity, and the preference of the emulsions were compared with commercial scot emulsion. The results showed that the level the stability of red palm oil emulsion prepared using Tween 80 1% and 0.5% CMC stable for 22.27 hours, while Scott's emulsion over 4 weeks. In addition, Red palm oil emulsion prepared with 1.5% Tween 80 and 0.5% CMC had viscosity of 16.6 cP , similar to viscosity of Scott's emulsion of 18.7 cP. The consumer prefered the color and the flavor of the red palm oil emulsion prepared with Tween 80 1% and 0.5% CMC compared to that of two other treatments.
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Pasalic, Snezana, and Predrag Jovanic. "Modeling of the emulsion stability using fractal dimensions." Chemical Industry and Chemical Engineering Quarterly 14, no. 3 (2008): 153–58. http://dx.doi.org/10.2298/ciceq0803153p.
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There are many developed strategies in the emulsion stability evaluation, for purpose of determining the life circle of emulsions. Most of them are based on the reological properties of the emulsions. There are very few which relay on the direct emulsion observations. In this paper we present the developed method for the emulsion stability evaluation by the direct observation of optical properties. As the stability quantification measure we propose the fractal dimension approach. The method is based on the measure of the emulsion transmittance properties, which are directly dependent on the emulsion stability at the moment of measurement. As the test emulsion the oil in the water emulsion was used. The system is classified as the stable emulsion and our intention was to find the moment when the emulsion starts to break. The emulsion transmittance properties were measured using an acquisition system, consisting of a CCD camera and a fast PC configuration equipped with the capturing software. The fractal dimensions were determined by the so called box counting method. The experimental emulsions were measured continuously within the period of 1200 h, from the moment of the emulsion creation. The changes of fractal dimensions were observed which indicates that the emulsion changed its state and therefore the stability during the time. Three regions of the emulsion life circle were divided according to the fractal dimensions measurement, which can be connected with the stable, unstable, and meta-stable states of the emulsion life circle. In the end, the model of the emulsion behavior was developed for the purpose of quantifying the changes in the experimental emulsion.
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Adeyi, Oladayo, Daniel Imwansi Ogiem Ikhu-Omoregbe, and Victoria A. Jideani. "Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour." International Journal of Engineering Research in Africa 36 (June 2018): 85–97. http://dx.doi.org/10.4028/www.scientific.net/jera.36.85.
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The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.
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N. H. Abdurahman and H. A. Magdib. "Surfactant (UMP) for emulsification and stabilization of water-in-crude oil emulsions (W/O)." Maejo International Journal of Energy and Environmental Communication 2, no. 2 (May 22, 2020): 18–21. http://dx.doi.org/10.54279/mijeec.v2i2.245027.
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The purpose of this research is to look into the formulation and evaluation of concentrated water-in-oil (W/O) emulsions stabilized by UMP NS-19-02 surfactant and their application for crude oil emulsion stabilization using gummy Malaysian crude oil. A two-petroleum oil from Malaysia oil refinery, i.e., Tapis petroleum oil and Tapis- Mesilla blend, were utilized to make water-in-oil emulsions. The various factors influencing emulsion characteristics and stability were evaluated. It was discovered that the stability of the water-in-oil emulsion improved by UMP NS-19-02 improved as the surfactant content rises, resulting in the decline of the crude oil-water interfacial tension (IFT). Nevertheless, the most optimum formulation of W/O emulsion was a 50:50 W/O ratio with 1.0% surfactant. Additionally, raising the oil content, salt concentration, duration and mixing speed, and pH of the emulsion resulted in higher emulsion stability. It also raised the temperature of the initial mixing, which significantly decreased the formulated emulsions' viscosity. The results showed that stable emulsions could be formed using the UMP NS-19-02 surfactant.
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Wang, Guozhen, Jin Li, Xiaoqin Yan, Yan Meng, Yanpeng Zhang, Xianhui Chang, Jie Cai, Shilin Liu, and Wenping Ding. "Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran." Polymers 16, no. 7 (March 22, 2024): 868. http://dx.doi.org/10.3390/polym16070868.
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To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.
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Pal, Anuva, and Rajinder Pal. "Rheology of Emulsions Thickened by Starch Nanoparticles." Nanomaterials 12, no. 14 (July 13, 2022): 2391. http://dx.doi.org/10.3390/nano12142391.
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The rheology of oil-in-water (O/W) emulsions thickened by starch nanoparticles is investigated here. The starch nanoparticle concentration is varied from 0 to 25 wt% based on the matrix aqueous phase. The oil concentration is varied from 0 to 65 wt%. At a given nanoparticle concentration, the emulsions are generally Newtonian at low oil concentrations. The emulsions become shear-thinning at high oil concentrations. The increase in nanoparticle concentration at a given oil concentration increases the consistency of the emulsion and enhances the shear-thinning behavior of emulsion. The rheological behavior of emulsions is described reasonably well by a power-law model. The consistency index of the emulsion increases with the increases in nanoparticle and oil concentrations. The flow behavior index of emulsion decreases with the increases in nanoparticle and oil concentrations, indicating an increase in the degree of shear-thinning in emulsion.
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Fiocco, Robert J., Kenneth W. Becker, Marjorie A. Walsh, Jorunn N. Hokstad, Per S. Daling, and Alun Lewis. "IMPROVED LABORATORY DEMULSIFICATION TESTS FOR OIL SPILL RESPONSE." International Oil Spill Conference Proceedings 1995, no. 1 (February 1, 1995): 165–70. http://dx.doi.org/10.7901/2169-3358-1995-1-165.
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ABSTRACT A critical need currently exists for standard laboratory procedures for evaluating demulsifiers over the range of applications encountered in oil spill response. The procedures should be flexible enough to generate emulsions that are representative of those encountered at various times during a spill situation, and the applications should cover emulsion inhibition, breaking emulsion slicks at sea, and breaking recovered emulsions. Two laboratory test procedures are proposed. The procedures have different mixing energy and treating conditions, but each has the desirable feature of utilizing the same apparatus to generate the emulsion and to test the demulsifier. One procedure, called the wrist-action shaker emulsion test (WRASET), utilizes a standard laboratory apparatus, and is applicable for emulsion inhibition and for simulating at-sea applications of demulsifiers. A second procedure, called the rotating flask emulsion test (ROFLET), can also be used for a range of applications and is applicable for treating emulsions during oil recovery operations. Data from each of the two laboratory emulsion tests are used to demonstrate their features and to provide guidance on their use. An important implication of this work is that laboratory tests currently used to evaluate the effectiveness of dispersants to break up emulsions at sea need to be modified to provide time for the emulsions to be first broken by the dispersant.
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Wang, Shengnan, Guoqiang Shao, Jinjie Yang, Hekai Zhao, Danni Qu, Diyuan Zhang, Danshi Zhu, Yutang He, and He Liu. "Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment." Food Science and Technology International 26, no. 5 (January 16, 2020): 444–52. http://dx.doi.org/10.1177/1082013219894145.
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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.
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Zhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
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The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G’) of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald–Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil–water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality.
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Bains, Upinder, and Rajinder Pal. "Rheology and Catastrophic Phase Inversion of Emulsions in the Presence of Starch Nanoparticles." ChemEngineering 4, no. 4 (October 19, 2020): 57. http://dx.doi.org/10.3390/chemengineering4040057.
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Emulsions stabilized by solid nanoparticles, referred to as Pickering emulsions, are becoming increasingly important in applications as they are free of surfactants. However, the bulk properties and stability of Pickering emulsions are far from being well understood. In this work, the rheological behavior and catastrophic phase inversion of emulsions in the presence of starch nanoparticles were studied using in-situ measurements of viscosity and electrical conductivity. The aqueous phase consisting of starch nanoparticles was added sequentially in increments of 5% vol. to the oil phase under agitation condition to prepare the emulsions. The emulsions were water-in-oil (W/O) type at low to moderate concentrations of aqueous phase. At a certain critical volume fraction of aqueous phase, catastrophic phase inversion of W/O emulsion to oil-in-water (O/W) emulsion took place accompanied a sharp jump in the electrical conductivity and a sharp drop in the emulsion viscosity. The W/O emulsions were nearly Newtonian at low concentrations of aqueous phase. At high concentrations of aqueous phase, prior to phase inversion, the W/O emulsions exhibited a shear-thickening behavior. The O/W emulsions produced after phase inversion were shear-thinning in nature. The comparison of the experimental viscosity data with the predictions of emulsion viscosity model revealed only partial coverage of droplet surfaces with nanoparticles. With the increase in the concentration of starch nanoparticles (SNPs) in the aqueous phase of the emulsions, the phase inversion of W/O emulsion to O/W emulsion was delayed to higher volume fraction of aqueous phase. Thus SNPs imparted some stability to W/O emulsions against coalescence and phase inversion.
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Liu, Fei, Yongfei Li, Xiaqing Li, and Xuewu Wang. "Study on the Properties Changes of Reversible Invert Emulsion during the Process from O/W to W/O with Alkali." Molecules 29, no. 1 (December 21, 2023): 62. http://dx.doi.org/10.3390/molecules29010062.
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The reversible emulsion drilling fluid system combines the advantages of both oil-based and water-based drilling fluids, which can achieve ideal results in different stages of drilling and completion, and the system can be reused to effectively reduce costs. However, the research on reversible emulsions mainly focuses on the development of new reversible emulsifiers, while the specific phase transformation mechanism of reversible emulsion systems is still unclear. In this paper, a stable reversible emulsion was prepared using the reversible emulsifier DMOB as a raw material, and the reversible emulsion performance of the alkali response from the O/W emulsion phase to the W/O emulsion was studied. The microstructure of reversible emulsions was studied by a microscope, a cryogenic transmission electron microscopy, and a laser particle size analyzer. The changes in macroscopic properties of reversible emulsions in the process of alkali conversion were studied by pH, conductivity, demulsification voltage, static stability, viscosity, rheology, and other indicators, and the conversion mechanism of reversible emulsions from O/W emulsion ⟶ bicontinuous structure ⟶ O/W/O emulsion ⟶ W/O emulsion was clarified. The details are as follows: in the first stage, when the amount of NaOH ≤ 0.43 vol.%, the overall particle size of the emulsion decreases first and then increases with the increase in NaOH dosage. In the second stage, when the amount of NaOH was 0.45 vol.%, a double continuous structure was formed inside the emulsion. In the third stage, when the amount of NaOH is 0.48 vol.%, the O/W/O emulsion is formed, and with the increase in stirring time, the internal oil droplets gradually accumulate and are discharged from the water droplets, and finally, the W/O emulsion is formed. In the fourth stage, when the dosage of 0.50 vol.% ≤ NaOH ≤ 5.00 vol.%, the W/O emulsion was formed, and with the increase of NaOH dosage, the structure and compactness between water droplets increased first and then decreased. In the whole process, with the increase in the amount of NaOH solution, the total particle size of the emulsion first decreased and then increased.
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Kamal, M. I. A. M., A. K. Arshad, J. Ahmad, E. Shaffie, N. M. Rais, S. Grover, and X. Guyot. "Characteristic of asphalt emulsion modified with natural rubber latex." IOP Conference Series: Earth and Environmental Science 1151, no. 1 (March 1, 2023): 012039. http://dx.doi.org/10.1088/1755-1315/1151/1/012039.
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Abstract Polymer modified asphalt emulsions offer superior performance and lifespan as compared to conventional asphalt emulsions or hot mix asphalt surface treatments, as well as reduced life cycle costs. This study’s objective was to examine the characteristics of latex-modified asphalt emulsions using a range of tests, including those for softening point, penetration, ductility, viscosity and solubility. In order to determine the optimal latex modified asphalt emulsion, latex was added into emulsion type CSS-1hP at various ratios ranging from 1 to 9 percent, with 2 percent interval while 0 percent serving as the control. From the experiments described, the best latex modified asphalt emulsion measurement was selected using a decision matrix analysis. Decision Matrix Analysis was performed to determine that asphalt emulsion with 5 percent latex is the best choice since it offers the highest quality polymer modified asphalt emulsion.
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Zhang, Shaobing, Yushan Jiang, Shuyan Zhang, and Lin Chen. "Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants." Gels 8, no. 2 (January 26, 2022): 79. http://dx.doi.org/10.3390/gels8020079.
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Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl2, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl2 (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl2-induced emulsion gels, the hardness of the β−conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G′) of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
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Liu, Caihua, Yachao Tian, Zihan Ma, and Linyi Zhou. "Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite." Foods 12, no. 12 (June 14, 2023): 2366. http://dx.doi.org/10.3390/foods12122366.
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A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with β-CD and CA/β-CD had good storage stability. The rheological experiments showed that all emulsions had G′ values higher than G″, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with β-CD and CA/β-CD composites had high stability, in the range of 20–65 °C. The chewing properties of Pickering emulsions prepared by β-CD and corn oil, camellia oil, lard, and herring oil were 8.02 ± 0.24 N, 7.94 ± 0.16 N, 36.41 ± 1.25 N, and 5.17 ± 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/β-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 ± 0.05 N, 2.56 ± 0.05 N, 22.67 ± 1.70 N, 3.83 ± 0.29 N, respectively. The texture properties confirmed that the CA/β-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 °C, malondialdehyde (MDA) was detected in the emulsion. Compared with the β-CD and CA + β-CD emulsion, the CA/β-CD composite emulsion had the lowest content of MDA (182.23 ± 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/β-CD composite emulsion (87.49 ± 3.40%) were higher than those of the β-CD emulsion (74.32 ± 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.
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Chomto, Parichat, Gaysorn Chansiri, Khaw-on Tepsukon, Pawitra Yodwandee, Porntipa Laovanichkul, and Somlak Kongmuang. "Formulation of Cold Pressed-Coconut Oil Dry Emulsion." Advanced Materials Research 1060 (December 2014): 91–94. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.91.
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Development of stable dry emulsion capable to self- reform into emulsion by reconstitution in water is presented. The major compositions of oil in water (o/w) emulsion were cold pressed-coconut oil (or virgin coconut oil from four different companies) as oil phase and water as phase containing an emulsifier [hydroxypropylmethylcellulose (HPMC)] and a densifier or solid [tapioca starch (T)]. Dry emulsions were prepared by placing liquid emulsion in condition at 60 °C. The percentage yield of dry emulsion was between 59-62%. After sieving, the most flowability data of dry emulsion granules were passable as a result of some oily parts appeared in particles. The moisture contents in dry emulsion granule were relatively low. The antioxidant activity of oil, primary emulsion (PE) and reconstitute emulsion (RE) were also investigated with Trolox as standard. It was found that the order of antioxidant activity of coconut oil as decrease as following: oil, emulsion and reconstitute emulsion respectively. After 2 freeze-thaw cycles, all reconstituted emulsions were shown to be unstable. The four different brands of virgin coconut oil showed no significant different physical and antioxidant properties of PE and RE. Thus, the process of making a virgin coconut oil dry emulsion might not be affected by any different sources of virgin coconut oil.
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Zhang, Li Guo, Le Xun Xue, Pei Yuan He, Yuan Ming Qi, and Yu Min Lu. "Intelligent Numerical Manipulation of Micrometer-Scale Emulsions Using Polymer Confinement." Advanced Materials Research 813 (September 2013): 431–34. http://dx.doi.org/10.4028/www.scientific.net/amr.813.431.
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The manipulation of emulsions at micrometer-scale is a challenging topic for industrial application, especially for monodisperse microemulsions production. The development of material science and afterwards the creation of polymer confinement proposed efficient devices for micrometer scale emulsions fabrication. In this work, the flow regime of emulsion generation was studied to depict numerical manipulation of micrometer-scale emulsions through biomicrofluidic technology. At first, correlation analysis between experiment conditions and results were conducted, then different linear modeling and non-linear modeling, including Artificial Neural Network Modeling (NNM) technology, were performed to characterize the emulsion variation. Both models can well manipulate emulsion variation. Compared with linear modeling, non-linear models ameliorate the performance on the manipulation of micrometer-scale emulsion.
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Mohammed, Sawsan A. M., and Sally D. Maan. "The Effect of Asphaltene on the Stability of Iraqi Water in Crude Oil Emulsions." Iraqi Journal of Chemical and Petroleum Engineering 17, no. 2 (June 30, 2016): 37–45. http://dx.doi.org/10.31699/ijcpe.2016.2.5.
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In the present work, asphaltenes and resins separated from emulsion samples collected from two Iraqi oil wells, Nafut Kana (Nk) and Basrah were used to study the emulsion stability. The effect of oil resins to asphaltene (R/A) ratio, pH of the aqueous phase, addition of paraffinic solvent (n-heptane), aromatic solvent (toluene), and blend of both (heptol) in various proportions on the stability of emulsions had been investigated. The conditions of experiments were specified as an agitation speed of 1000 rpm for 30 minutes, heating at 50 °C, and water content of 30%. The results showed that as the R/A ratio increases, the emulsion will be unstable and the amount of water separated from emulsion increases. It was noticed that the emulsion of Nk crude oil became more stable at basic pH range, and reached to completely stabilized emulsion at pH=12. Whereas Basrah emulsion was stable in both acidic and basic pH ranges. Results indicated that toluene gave a good solubility for asphaltene, and a higher water separation for both crude oil emulsions.
A mathematical model to determine the kinetic constants that characterize the coalescence in the emulsions was also developed.
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Serdaroğlu, Meltem, Burcu Öztürk, and Ayşe Kara. "An Overview of Food Emulsions: Description, Classification and Recent Potential Applications." Turkish Journal of Agriculture - Food Science and Technology 3, no. 6 (March 24, 2015): 430. http://dx.doi.org/10.24925/turjaf.v3i6.430-438.336.
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Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production. In general “emulsion” is described as a structure created through the dispersion of one of two immiscible liquids within the other one in form of little droplets. Many terms are available to describe different emulsion types and it is very important to define and clarify these terms like “macro emulsion”, “nanoemulsion” and “multiple emulsion”. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Application potential of multiple emulsions (W/O/W) is also stated to be very high in food industry. The two main strategic purposes of utilization of multiple emulsions in food applications are to encapsulate various aromas, bioactive compounds or sensitive food compounds and to allow the production of the low-fat products. This review provides an overview to the general terms of emulsion types, the role of various emulsifying agents, and the application potential of emulsions in food industry.
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Meir, Itzhak, Gilad Alfassi, Yael Arazi, Dmitry M. Rein, Ayelet Fishman, and Yachin Cohen. "Lipase Catalyzed Transesterification of Model Long-Chain Molecules in Double-Shell Cellulose-Coated Oil-in-Water Emulsion Particles as Microbioreactors." International Journal of Molecular Sciences 23, no. 20 (October 12, 2022): 12122. http://dx.doi.org/10.3390/ijms232012122.
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Lipase-catalyzed transesterification is prevalent in industrial production and is an effective alternative to chemical catalysis. However, due to lipases’ unique structure, the reaction requires a biphasic system, which suffers from a low reaction efficiency caused by a limited interfacial area. The use of emulsion particles was found to be an effective way to increase the surface area and activity. This research focuses on cellulose as a natural surfactant for oil-in-water emulsions and evaluates the ability of lipase, introduced into the emulsion’s aqueous phase, to integrate with the emulsion microparticles and catalyze the transesterification reaction of high molecular weight esters dissolved in the particles’ cores. Cellulose-coated emulsion particles’ morphology was investigated by light, fluorescence and cryogenic scanning electron microscopy, which reveal the complex emulsion structure. Lipase activity was evaluated by measuring the hydrolysis of emulsified p-nitrophenyl dodecanoate and by the transesterification of emulsified methyl laurate and oleyl alcohol dissolved in decane. Both experiments demonstrated that lipase introduced in the aqueous medium can penetrate the emulsion particles, localize at the inner oil core interface and perform effective catalysis. Furthermore, in this system, lipase successfully catalyzed a transesterification reaction rather than hydrolysis, despite the dominant presence of water.
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Sovilj, Verica, Jelena Saletic, Lidija Petrovic, and Petar Dokic. "Properties of hydroxypropylmethyl cellulose stabilized emulsion in the presence of sodium dodecylsulfate." Acta Periodica Technologica, no. 35 (2004): 141–48. http://dx.doi.org/10.2298/apt0435141s.
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Many food, pharmaceutical, cosmetic and chemical products exist in the form of emulsions. A common problem with emulsions is their instability. One method of effective protection against coalescence of the particles is to raise the viscosity and lower surface tension by adding a polymer and low-molar-mass surfactant. Interaction between polymer and surfactant could change the adsorption layer around the oil droplets in emulsion which effects emulsion stability. In this paper, the influence of low-molar-mass anionic surfactant, sodium dodecylsulfate (SDS), on the properties of hydroxypropylmethyl cellulose (HPMC) stabilized emulsion, has been investigated. Changes of viscosity and rheological properties of emulsion caused by the HPMC-SDS interaction in continuous phase were measured and stability of emulsions was observed during two months of storage. Significant increase in viscosity and stability of the emulsions was found at SDS concentrations leading to HPMC-SDS interaction in the continuous phase. Stability of emulsions changed with time and was influenced by the HPMC-SDS interaction.
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Ghosh, Shyamal C., Holger Militz, and Carsten Mai. "Decay resistance of treated wood with functionalised commercial silicones." BioResources 3, no. 4 (October 17, 2008): 1303–14. http://dx.doi.org/10.15376/biores.3.4.1303-1314.
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Three commercial silicone emulsions with different functional groups i.e., quat-silicone micro-emulsion (<40 nm particle size), amino-silicone macro-emulsion (110 nm), and silicone macro-emulsion with alkyl-modified side groups (740 nm) were used to protect wood samples against fungal decay. The addition of the emulsions to an agar growth medium revealed that all three silicone formulations inhibited the growth of Coniophora puteana and Trametes versicolor compared to the controls without silicone. Wood mini-blocks of pine sapwood and beech wood were treated with 2%, 5%, 10%, and 15% concentration of silicone emulsions and tested for their resistance against basidiomycete decay. Quat-silicone and amino-silicone emulsions at higher concentrations imparted resistance of wood to both types of basidiomycetes, while the alkyl-modified silicone formulation did not enhance the resistance. In a soft rot test according to ENV 807, wood treated with an amino-sililcone emulsion showed the lowest weight loss and loss of dynamic MOE. Quat-silicone micro-emulsion had a lower effect, while the alkyl-modified silicone emulsion did not cause reduction in weight and strength loss compared to the untreated controls. The increased resistance against soft rot might be attributed to a lag in fungal colonization rather than to a sustained effect of protection.
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Pokorná, I., V. Filip, and J. Šmidrkal. "Lipid oxidation in margarine emulsions." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
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Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol’s emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols with the carbon chains containing 10, 12, 14 carbon atoms) on lipid oxidation in margarine emulsions were observed. The rate of lipid oxidation in emulsion with oxygen atmosphere depends on oxygen diffusion through the emulsion layer, while lipid oxidation in emulsion with inert atmosphere is influenced by initial oxygen concentration in water and fat phase. Lipid oxidation in emulsion also depends on acyl combination and the acyl length in emulsifier. Emulsions with monostearoylglycerol oxidized minimally while emulsions with a mixture of monoacylglycerols oxidized maximally.
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Nguyen, Thuy Chinh, and Hoang Thai. "Review: emulsion techniques for producing polymer based drug delivery systems." Vietnam Journal of Science and Technology 61, no. 1 (February 28, 2023): 1–26. http://dx.doi.org/10.15625/2525-2518/17666.
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Emulsification method is one of the popular methods for producing materials used inbiosensing, bioimaging and others, especially, drug delivery polymer systems in microsize andnanosize. The concrete techniques related to this method are emulsification, self-emulsification,in a combination with solvent evaporation process, homogenization, or ultranosication. Thestructure of emulsion formulation consists of two phases: an internal phase and an externalphase. Based on the structure and nature of the phases, emulsions can be classified into differenttypes such as two-phase systems (oil in water emulsion (O/W) or water in oil emulsion (W/O))or three-phase systems (water in oil in water triple emulsion (W/O/W) or oil in water in oil tripleemulsion (O/W/O)). The droplet sizes in micro-emulsion systems are often higher than 1 mwhile those in nano-emulsions or mini-emulsions are in the range of 100-500 nm. Some specialnano-emulsion systems can contain droplets with a size of few nanometers. Factors includingsolvents, oil/water phase ratio, droplet oil size, composition ratio, nature of raw materials,emulsifiers, etc. can affect the morphology, properties, and size of the obtained products. Thispaper reviews emulsion techniques which have been applied for producing polymeric drugdelivery systems. The components, properties, characteristics, encapsulation efficiency as wellas drug release rate, water solubility, toxicity and administration efficacy of drug emulsionformulations will be mentioned. Advantages and limitations of emulsion techniques are alsodiscussed.
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Fu, Lipei, Qianli Ma, Kaili Liao, Junnan An, Jinmei Bai, and Yanfeng He. "Application of Pickering emulsion in oil drilling and production." Nanotechnology Reviews 11, no. 1 (December 3, 2021): 26–39. http://dx.doi.org/10.1515/ntrev-2022-0003.
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Abstract When surfactant is used as emulsifier, the stability of emulsion is often greatly reduced with the influence of reservoir conditions (temperature, pressure, salinity, etc.), which shortens the validity period of emulsion. Pickering emulsion has a wide range of applications in the oil and gas field due to its advantages of good stability and easy regulation. In this article, the formation, stabilization mechanism, and influencing factors of Pickering emulsions were introduced, and the application status and prospects of Pickering emulsions in oil and gas field were summarized. It was pointed out that Pickering emulsion has many advantages and important research value when applied in deep strata and complicated reservoirs. It is expected that this article can effectively reflect the application value of Pickering emulsion in oil and gas field and promote the application of Pickering emulsion in petroleum industry.
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Charin, R. M., and M. Nele. "EMULSIONS IN OFFSHORE PETROLEUM PRODUCTION: STABILITY AND FLOW ASSURANCE." Brazilian Journal of Petroleum and Gas 17, no. 2-3 (September 27, 2023): 115–38. http://dx.doi.org/10.5419/bjpg2023-0008.
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Emulsions represent a relevant concern in offshore petroleum production. Besides the topside oil-water separation, other topics related to flow assurance have received increasing attention from industry and academy. This paper reviews petroleum emulsions and their aspects that impact offshore petroleum production. Topics discussed in this review include emulsion stability, emulsion samples, and flow assurance related topics like pressure-drop, wax, and hydrates. The knowledge around petroleum emulsions has reached a fair level in terms of stabilization and destabilization mechanisms. Nevertheless, challenges, such as understanding the emulsion formation in presence of pressurized gas and comprehending how emulsions affect the multiphase flow behavior as well as the precipitation of solids, remain.
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He, Yue, Youn Young Shim, Rana Mustafa, Venkatesh Meda, and Martin J. T. Reaney. "Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties." Foods 8, no. 12 (December 15, 2019): 685. http://dx.doi.org/10.3390/foods8120685.
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Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emulsion properties, and to investigate the impact of chickpea seed physicochemical properties and hydration kinetics on the properties of AQ-based emulsions. AQ from a Kabuli type chickpea cultivar (CDC Leader) had the greatest emulsion capacity (1.10 ± 0.04 m2/g) and stability (71.9 ± 0.8%). There were no correlations observed between AQ emulsion properties and chickpea seed proximate compositions. Meanwhile, AQ emulsion properties were negatively correlated with AQ yield and moisture content, indicating that AQ with higher dry-matter content displayed better emulsion properties. In conclusion, the emulsification properties of aquafaba are greatly influenced by the chickpea genotype, and AQ from the CDC Leader chickpea produced the most stable food oil emulsions.
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Natania, Kam, and Giovani Fransisca Setiawan. "Characterization of Antimicrobial Edible Films with Single and Double Emulsions from Clove (Syzygium aromaticum) Oil." Reaktor 20, no. 1 (March 13, 2020): 38–46. http://dx.doi.org/10.14710/reaktor.20.1.38-46.
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Clove oil as a potent antimicrobial agent was added to enhance the properties of edible films. Clove oil was converted to single and double emulsion emulsions for homogenous dispersion in a starch based edible film suspension. Double emulsion was made with two steps emulsification with CaCl2 as inner water phase and guar gum as outer water phase. Single emulsion was prepared similarly without inner water phase. The physico-chemical characteristics and the antimicrobial activity of the of starch-based edible film added with the emulsion were observed. MBC/MFC of clove oil was determined against E. coli, S. aureus, R. stolonifer, and A. niger which gives value of 1.95, 1.46, 0.52, and 0.35 mg/ml respectively. Incorporation of different emulsions on starch-based edible films affect the properties of resulting edible films by increasing thickness, opacity, elongation at break, water vapor transmission rate, and swelling index. Both emulsions showed comparable physicochemical characteristics such as thickness, WVTR, and swelling index value. However, double emulsion produced more superior edible films in terms of tensile strength and antimicrobial activity. 15% addition of double emulsion were able to show strong antimicrobial activity with inhibition zone of more than 8.0 mm for E. coli and 24.0 mm for R. stolonifer.Keywords: clove oil; edible film; single and double emulsion
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Salum, Pelin, Çağla Ulubaş, Onur Güven, Levent Yurdaer Aydemir, and Zafer Erbay. "Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations." Colloids and Interfaces 7, no. 1 (December 28, 2022): 1. http://dx.doi.org/10.3390/colloids7010001.
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Stable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill™ 1, Crill™ 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill™-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7–274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 µm, whereas Crill™-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 µm. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.
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Ponphaiboon, Juthaporn, Sontaya Limmatvapirat, and Chutima Limmatvapirat. "Influence of Emulsifiers on Physical Properties of Oil/Water Emulsions Containing Ostrich Oil." Key Engineering Materials 777 (August 2018): 592–96. http://dx.doi.org/10.4028/www.scientific.net/kem.777.592.
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The fabrication of oil/water (O/W) emulsions in order to prepare the spray-dried encapsulated bioactive ostrich oil emulsions can be useful for increasing stability of commercial products. In this study, O/W emulsions were stabilized with mixed emulsifiers (Span and Tween) or soy lecithin. The effects of emulsifiers on the physical properties of emulsions containing ostrich oil were investigated. Results showed that the addition of a mixture of Span and Tween emulsifiers at concentrations between 5 and 15% w/w reduced the droplet size of the emulsions but did not decrease the zeta potential in the emulsion system. The smallest droplet size of 5.01±0.43 μm was obtained from the emulsion containing 15% w/w mixture of Span 20 and Tween 80. The zeta potential values of all emulsions containing a mixture of Span and Tween emulsifiers in the concentration range of 5 to 20% w/w were between-23 and-55 mV. In addition, the viscosity of these emulsions increased with increases in the concentrations of both emulsifiers. The stable 20% w/w ostrich oil emulsion stabilized with 15% w/w Span 20/Tween 80 presented viscosity equal to 69.56±1.82 cP. For 10% w/w ostrich oil emulsions stabilized with lecithin, the droplet size and zeta potential of the emulsions tended to decrease with increasing lecithin concentrations. An emulsion containing 10% w/w lecithin exhibited the smallest droplet size (3.93±0.11 μm). The zeta potential values of all emulsions composed of 1-15% w/w lecithin were between-33 and –66 mV and the viscosity of these emulsions increased with increases in the concentrations of lecithin. The stable 10% w/w ostrich oil emulsion stabilized with 10% w/w lecithin exhibited a high viscosity of 172.50±1.01cP. In summary, 10% w/w lecithin provides better emulsion stability than 15% w/w Span 20/Tween 80. These results therefore reveal important parameters for the fabrication of stable O/W emulsions containing ostrich oil.
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Burapapadh, K., H. Takeuchi, and Pornsak Sriamornsak. "Pectin-Based Nano-Sized Emulsions Prepared by High-Pressure Homogenization." Advanced Materials Research 506 (April 2012): 286–89. http://dx.doi.org/10.4028/www.scientific.net/amr.506.286.
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Pectin-based nanoemulsions loaded with itraconazole were prepared using high-pressure homogenizer comparing to sonicator. The high-pressure homogenization provided the smaller size of emulsions when homogenizing time was increased. Using the homogenizing pressure of 100 MPa for 90 minutes could provide nanosized emulsions. Sonication method could reduce the emulsion size, however, the size was limited to approximately 2 µm. The type of pectin also influenced the emulsion size. Using high methoxyl pectin (HMP) provided the smallest emulsion, compared to low methoxyl pectin (LMP) and amidated low methoxyl pectin (ALMP). This may be due to the high portion of hydrophobic moieties of HMP which provides better emulsifying properties. From these results, the high-pressure homogenization could produce the nanosized emulsions. Pectin type significantly influenced the emulsion properties. Therefore, the use of high-pressure homogenization method with the proper emulsifiers could provide the nanosized emulsions.
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DRABIK, Jolanta, and Magdalena TRZOS. "MODELLING OF EMULSION PROPERTIES BASED ON THE THE RHEOLOGICAL PROPERTIES." Tribologia 276, no. 6 (December 31, 2017): 13–18. http://dx.doi.org/10.5604/01.3001.0010.8053.
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The article presents the research results of paraffin emulsion properties. The emulsions were developed for use in food packaging. The issue of modelling the rheological properties of these emulsions was presented. In the scope of the article, the analysis of the results of the impact of the production method on the variability of the rheological characteristics of emulsion is presented. In the research results, it has been shown that the use of the twofold homogenization process significantly improves the important properties due to the planned application of applying emulsion on packing paper. Modelling of this type of emulsion was carried out to describe the curves of their flow. In the modelling process, commonly used rheological equations were selected and adjusted to the results of emulsion properties tests. The following models were analysed: Bingham, Casson, and Herschel-Bulkley. The models parameters were established based the experimental data, and then the parameters of different models, for each emulsion, were compared. As a result of the rheological properties tests, it was shown that of the emulsions produced are the yielding and viscous fluids that are diluted by shear and can be described with a high accuracy by the Herschel-Bulkley model.
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Akbari, Sweeta, and Abdurahman Hamid Nour. "Emulsion types, stability mechanisms and rheology: A review." International Journal of Innovative Research and Scientific Studies 1, no. 1 (September 21, 2018): 11–17. http://dx.doi.org/10.53894/ijirss.v1i1.4.
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Emulsions have been widely used in different industrial processes. The development and production of good quality emulsions depend on the knowledge of emulsion preparation, stability mechanisms and rheological studies. To form stable emulsions, an emulsifier is required to reduce the droplet sizes of the emulsions and enhance the emulsion stability. The purpose of this review article is to provide information about types of emulsions, stability mechanisms and rheological studies as well as factor affecting the stability of emulsions.
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Chappalwar, Anita, Vikas Pathak, Meena Goswami, Arun Kumar Verma, and V. Raj kumar. "Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties." JOURNAL OF MEAT SCIENCE 17, no. 2 (2022): 1–8. http://dx.doi.org/10.48165/jms.2022.170201.
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The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of fat. Dynamic oscillatory measurements revealed the weak gel formation of emulsions with addition of fat replacers, as storage modulus values (G΄) were higher than the loss modulus values (G˝). Chicken meat patties were prepared from these low fat chicken meat emulsions. Textual profile analysis of cooked patties showed a significant (P<0.05) effect on hardness, fracturability, cohesiveness, gumminess, and chewiness values. Therefore, it was concluded that replacement of fat with optimum level natural fat replacers (lemon albedo, mango peel powder and banana peel powder) resulted in predominant visco-elastic behaviour of emulsions which in turn had a significant effect on textural properties of the emulsion. Hence, the visco elastic behaviour of emulsion and the effect of textural properties might improve the acceptability of cooked low fat chicken patties.
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Postek, Witold, Pawel Gargulinski, Ott Scheler, Tomasz S. Kaminski, and Piotr Garstecki. "Microfluidic screening of antibiotic susceptibility at a single-cell level shows the inoculum effect of cefotaxime on E. coli." Lab on a Chip 18, no. 23 (2018): 3668–77. http://dx.doi.org/10.1039/c8lc00916c.
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Liu, Jiexiang, Cuihua Qian, and Xiaoguang Zhang. "Stability of pesticide in water emulsion induced by mixed surfactants." Tenside Surfactants Detergents 59, no. 2 (February 28, 2022): 182–91. http://dx.doi.org/10.1515/tsd-2021-2391.
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Abstract Etofenprox emulsions in water were prepared by mixing polyoxyethylene (20) castor oil ether (EL-20) with the surfactants polyoxyethylene (10) octylphenyl ether (OP10), polyoxyethylene styrenated phenol ether (602), polyoxyethylene (40) castor oil ether (EL-40) and octylphenyl polyoxyethylene phosphonate (OPP), respectively. Emulsion stability was investigated and analysed based on the hydrophilic-lipophilic equilibrium, surfactant structure and surface tension of the diluted emulsion. The results showed that the emulsions (EL-40 + EL-20) and (OPP + EL-20) had relatively high stability. Subsequently, the surfactants polyoxyethylene-polyoxypropylene-styrenated phenol ether (1601), polyalkoxylated butyl ether (LQ) and OPP were added separately to the emulsions (EL-40 + EL-20), (602 + EL-20) or (OPP + EL-20) to obtain the ternary surfactant systems. Emulsion stability was further investigated and discussed based on droplet size, zeta potential and surface tension. The results revealed that the addition of OPP and LQ could further improve the stability of (EL-40 + EL-20) emulsions, and that LQ was also beneficial for the stability of (OPP + EL-20) emulsions. The stability mechanism of the emulsion was also discussed.
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Krasnova, Olga A., Vladislav V. Minaychev, Vladimir S. Akatov, Roman S. Fadeev, Anatoly S. Senotov, Margarita I. Kobyakova, Yana V. Lomovskaya, et al. "Improving the Stability and Effectiveness of Immunotropic Squalene Nanoemulsion by Adding Turpentine Oil." Biomolecules 13, no. 7 (June 29, 2023): 1053. http://dx.doi.org/10.3390/biom13071053.
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Turpentine oil, owing to the presence of 7–50 terpenes, has analgesic, anti-inflammatory, immunomodulatory, antibacterial, anticoagulant, antioxidant, and antitumor properties, which are important for medical emulsion preparation. The addition of turpentine oil to squalene emulsions can increase their effectiveness, thereby reducing the concentration of expensive and possibly deficient squalene, and increasing its stability and shelf life. In this study, squalene emulsions were obtained by adding various concentrations of turpentine oil via high-pressure homogenization, and the safety and effectiveness of the obtained emulsions were studied in vitro and in vivo. All emulsions showed high safety profiles, regardless of the concentration of turpentine oil used. However, these emulsions exhibited dose-dependent effects in terms of both efficiency and storage stability, and the squalene emulsion with 1.0% turpentine oil had the most pronounced adjuvant and cytokine-stimulating activity as well as the most pronounced stability indicators when stored at room temperature. Thus, it can be concluded that the squalene emulsion with 1% turpentine oil is a stable, monomodal, and reliably safe ultradispersed emulsion and may have pleiotropic effects with pronounced immunopotentiating properties.
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Gao, Yuanxue, Wen He, Yan Zhao, Yao Yao, Shuping Chen, Lilan Xu, Na Wu, and Yonggang Tu. "The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions." Foods 13, no. 2 (January 10, 2024): 218. http://dx.doi.org/10.3390/foods13020218.
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Protein–polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin–xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil–water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0–0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.
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Gao, Ting-Ting, Jing-Xue Liu, Xin Gao, Guo-Qi Zhang, and Xiao-Zhi Tang. "Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate." Foods 12, no. 11 (June 2, 2023): 2247. http://dx.doi.org/10.3390/foods12112247.
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The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied. The results showed that the particle size and viscosity of the dual-protein emulsion system decreased continuously with the increase in WPI, and this might be related to the large amount of electric charge on the surface of the emulsion droplets. Dual-protein emulsions with ratios of 3:7 and 5:5 showed the highest emulsion activity, while emulsion stability increased with the increase in WPI. The thicker adsorption layer formed at the interface might have contributed to this phenomenon. After in-vitro-simulated digestion, the emulsion droplet particle size increased substantially due to the weakened electrostatic repulsion on the droplet surface, especially for the intestinal digestion phase. Meanwhile, WPI accelerated the release of free fatty acids in the digestion process, which played a positive role in the nutritional value of the dual-protein emulsion. In accelerated oxidation experiments, WPI also improved the antioxidant properties of the dual-protein emulsion system. This study will provide a new insight and necessary theoretical basis for the preparation of dual-protein emulsions.
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Tanglao, Erin Jasse, Arun Bryan Nanda Kumar, Ronald Ryan Noriega, Mark Emile Punzalan, and Philipina Marcelo. "Development and physico-chemical characterization of virgin coconut oil-in-water emulsion using polymerized whey protein as emulsifier for Vitamin A delivery." MATEC Web of Conferences 268 (2019): 01002. http://dx.doi.org/10.1051/matecconf/201926801002.
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Emulsion systems have become an integral part of food manufacturing, mainly as delivery vehicles of sensitive lipophilic nutrients i.e. Vitamin A. Thus, it is crucial to develop emulsions stable enough to protect these nutrients. In this study, virgin coconut oil (VCO)-in-water emulsion was prepared with polymerized whey protein as emulsifier to encapsulate Vitamin A. The VCO droplets were dispersed in water phase, and Vitamin A was dissolved in oil phase. The study aimed at developing VCO-in-water emulsion to encapsulate and protect Vitamin A, in the form of retinyl acetate, and determining physico-chemical characteristics of the emulsion. In vitro analysis was conducted to determine the stability of the emulsion in encapsulating Vitamin A. Three emulsions were prepared at different homogenization speed: 720, 846.7 and 955.8 rpm. The emulsion made with speed setting of 846.7 rpm gave the best visual characteristics, comparable with dairy butter. Thermal analyses using differential scanning calorimeter showed that the emulsion increased the energy requirement to degrade Vitamin A at simulated stomach pH. Also, microscopy results show the emulsion has an average particle diameter of approximately 10 μm, which remained stable at acidic environment of simulated digestion. Therefore, the emulsion is thermodynamically stable and shows minimal coalescence.
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Rakhimov, A. A. "Emulsion flow which preparation excludes a presence of mechanical impurities." Proceedings of the Mavlyutov Institute of Mechanics 9, no. 2 (2012): 118–22. http://dx.doi.org/10.21662/uim2012.2.061.
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Experiments were carried out with waterhydrocarbon emulsions with various emulsifiers in capillaries with a length of 2 cm, diameters of 40 and 100 µm. To eliminate the influence of mechanical impurities comparable in size with the diameter of the capillary in first case emulsion components were filtered through fine-meshed filters. In second case obtained that way emulsion was additionally filtered through a system consisting of 3 filters with a cell size of 30-40 microns. In a capillary of 100 µm such emulsion came in a blocked state. Additional filtration of the emulsion through the mesh filters have led to an increase in viscosity but in 100 µm capillaries the time until the blocking 2-3 times more than the original. Rheology of used emulsions is well described by the model of Ostwald-de Waale. It was determined that emulsion blocking mechanism is due to the presence of inclusions not emulsion viscosity.
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Xu, Ke, Peixi Zhu, Tatiana Colon, Chun Huh, and Matthew Balhoff. "A Microfluidic Investigation of the Synergistic Effect of Nanoparticles and Surfactants in Macro-Emulsion-Based Enhanced Oil Recovery." SPE Journal 22, no. 02 (September 23, 2016): 459–69. http://dx.doi.org/10.2118/179691-pa.
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Summary Injecting oil-in-water (O/W) emulsions stabilized with nanoparticles (NPs) or surfactants is a promising option for enhanced oil recovery (EOR) in harsh-condition reservoirs. Stability and rheology of the flowing emulsion in porous media are key factors for the effectiveness of the EOR method. The objective of this study is to use microfluidics to (1) quantitatively evaluate the synergistic effect of surfactants and NPs on emulsion dynamic stability and how NPs affect the emulsion properties, and to (2) investigate how emulsion properties affect the sweep performance in emulsion flooding. A microfluidic device with well-defined channel geometry of a high-permeability pathway and multiple parallel low-permeability pathways was created to represent a fracture/matrix dual-permeability system. Measurement of droplet coalescence frequency during flow is used to quantify the dynamic stability of emulsions. An NP aqueous suspension (2 wt%) shows excellent ability to stabilize the macro-emulsion when mixed with a trace amount of surfactant (0.05 wt%), revealing a synergistic effect between NPs and surfactant. For a stable emulsion, when a pore throat is present in the high-permeability pathway, it was observed that flowing emulsion droplets compress each other and then block the high-permeability pathway at a throat structure, which forces the wetting phase into low-permeability pathways. Droplet size shows little correlation with this blocking effect. Water content was observed to be much higher in the low-permeability pathways than in the high-permeability pathways, indicating different emulsion texture and viscosity in channels of different sizes. Consequently, the assumption of bulk emulsion viscosity in the porous medium is not applicable in the description and modeling of the emulsion-flooding process. Flow of emulsions stabilized by an NP/surfactant mixture shows droplet packing in high-permeability regions that is denser than those stabilized by surfactant only, at high-permeability regions, which is attributed to the enhanced interaction between droplets caused by NPs in the thin liquid film between neighboring oil/water (O/W) interfaces. This effect is shown to enhance the performance of emulsion-blockage effect for sweep-efficiency improvement, showing the advantage of NPs as an emulsion stabilizer during an emulsion-based EOR process.