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Artigos de revistas sobre o tema "Concentrated water-in-oil emulsions"

Autor: Grafiati
Publicado: 12 de abril de 2025

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1

N. H. Abdurahman e 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, n.º 2 (22 de maio de 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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2

Chen, Pusen, Wenxue Chen, Shan Jiang, Qiuping Zhong, Haiming Chen e Weijun Chen. "Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk". Molecules 23, n.º 10 (10 de outubro de 2018): 2591. http://dx.doi.org/10.3390/molecules23102591.

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Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions—primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions—were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil–water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from −16 to −32 mV) and addition of SBP (from −32 to −46 mV), and it was reduced when laccase was added (from −9.5 to −6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil–water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase.
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3

Espert, María, Teresa Sanz e Ana Salvador. "Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams". Foods 10, n.º 3 (26 de fevereiro de 2021): 505. http://dx.doi.org/10.3390/foods10030505.

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In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams’ consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications.
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4

Ganeeva, Yulia M., Tatiana N. Yusupova, Ekaterina E. Barskaya, Alina Kh Valiullova, Ekaterina S. Okhotnikova, Vladimir I. Morozov e Lucia F. Davletshina. "The composition of acid/oil interface in acid oil emulsions". Petroleum Science 17, n.º 5 (23 de abril de 2020): 1345–55. http://dx.doi.org/10.1007/s12182-020-00447-9.

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Abstract In well stimulation treatments using hydrochloric acid, undesirable water-in-oil emulsion and acid sludge may produce and then cause operational problems in oil field development. The processes intensify in the presence of Fe(III), which are from the corroded surfaces of field equipment and/or iron-bearing minerals of the oil reservoir. In order to understand the reasons of the stability of acid emulsions, acid emulsions were prepared by mixing crude oil emulsion with 15% hydrochloric acid solutions with and without Fe(III) and then separated into free and upper (water free) and intermediate (with water) layers. It is assumed that the oil phase of the free and upper layers contains the compounds which do not participate in the formation of acid emulsions, and the oil phase of the intermediate layers contains components involved in the formation of oil/acid interface. The composition of the oil phase of each layer of the emulsions was studied. It is found that the asphaltenes with a high content of sulfur, oxygen and metals as well the flocculated material of protonated non-polar oil components are concentrated at the oil/acid interface. In addition to the above, in the presence of Fe(III) the Fe(III)-based complexes with polar groups of asphaltenes are formed at the acid/oil interface, contributing to the formation of armor films which enhance the emulsion stability.
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5

Ng, Siou Pei, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, Ling Zhi Cheong, Imededdine Arbi Nehdi, Lamjed Mansour e Chin Ping Tan. "Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability". Foods 9, n.º 7 (3 de julho de 2020): 877. http://dx.doi.org/10.3390/foods9070877.

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The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.
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6

Whitby, Catherine P., Lisa Lotte e Chloe Lang. "Structure of concentrated oil-in-water Pickering emulsions". Soft Matter 8, n.º 30 (2012): 7784. http://dx.doi.org/10.1039/c2sm26014j.

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7

Kong, Linggen, James K. Beattie e Robert J. Hunter. "Electroacoustic Study of Concentrated Oil-in-Water Emulsions". Journal of Colloid and Interface Science 238, n.º 1 (junho de 2001): 70–79. http://dx.doi.org/10.1006/jcis.2001.7464.

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8

Kunieda, Hironobu, Yoji Fukui, Hirotaka Uchiyama e Conxita Solans. "Spontaneous Formation of Highly Concentrated Water-in-Oil Emulsions (Gel-Emulsions)". Langmuir 12, n.º 9 (janeiro de 1996): 2136–40. http://dx.doi.org/10.1021/la950752k.

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9

Aranberri, I., B. P. Binks, J. H. Clint e P. D. I. Fletcher. "Evaporation Rates of Water from Concentrated Oil-in-Water Emulsions". Langmuir 20, n.º 6 (março de 2004): 2069–74. http://dx.doi.org/10.1021/la035031x.

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10

Herrmann, N., e D. J. McClements. "Ultrasonic Propagation in Highly Concentrated Oil-in-Water Emulsions". Langmuir 15, n.º 23 (novembro de 1999): 7937–39. http://dx.doi.org/10.1021/la981480z.

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11

Fruman, D. H., J. L. Zakin, F. Li e A. Makria. "Jet swelling of concentrated silicone oil‐in‐water emulsions". Journal of Rheology 37, n.º 6 (novembro de 1993): 1171–80. http://dx.doi.org/10.1122/1.550375.

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12

Dickinson, Eric, Jianguo Ma e Malcolm J. W. Povey. "Creaming of concentrated oil-in-water emulsions containing xanthan". Food Hydrocolloids 8, n.º 5 (outubro de 1994): 481–97. http://dx.doi.org/10.1016/s0268-005x(09)80090-8.

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13

Ozawa, Kazuyo, Conxita Solans e Hironobu Kunieda. "Spontaneous Formation of Highly Concentrated Oil-in-Water Emulsions". Journal of Colloid and Interface Science 188, n.º 2 (abril de 1997): 275–81. http://dx.doi.org/10.1006/jcis.1997.4761.

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14

Jarzębski, Maciej, Wojciech Smułek, Przemysław Siejak, Ryszard Rezler, Jarosław Pawlicz, Tomasz Trzeciak, Małgorzata Jarzębska et al. "Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications". International Journal of Molecular Sciences 22, n.º 2 (17 de janeiro de 2021): 887. http://dx.doi.org/10.3390/ijms22020887.

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Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.
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15

PLEGUE, T. H., S. G. FRANK, D. H. FRUMAN e J. L. ZAKIN. "CONCENTRATED VISCOUS CRUDE OIL-IN-WATER EMULSIONS FOR PIPELINE TRANSPORT". Chemical Engineering Communications 82, n.º 1 (agosto de 1989): 111–22. http://dx.doi.org/10.1080/00986448908940637.

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16

Sanchez, Leonel E., e Jacques L. Zakin. "Transport of Viscous Crudes as Concentrated Oil-in-Water Emulsions". Industrial & Engineering Chemistry Research 33, n.º 12 (dezembro de 1994): 3256–61. http://dx.doi.org/10.1021/ie00036a047.

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17

Hills, B. P., P. Manoj e C. Destruel. "NMR Q-space microscopy of concentrated oil-in-water emulsions". Magnetic Resonance Imaging 18, n.º 3 (abril de 2000): 319–33. http://dx.doi.org/10.1016/s0730-725x(99)00143-5.

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18

Pons, R., I. Carrera, P. Erra, H. Kunieda e C. Solans. "Novel preparation methods for highly concentrated water-in-oil emulsions". Colloids and Surfaces A: Physicochemical and Engineering Aspects 91 (novembro de 1994): 259–66. http://dx.doi.org/10.1016/0927-7757(94)02950-4.

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19

Alonso-Miravalles, Loreto, Emanuele Zannini, Juergen Bez, Elke K. Arendt e James A. O’Mahony. "Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins". Foods 9, n.º 4 (8 de abril de 2020): 453. http://dx.doi.org/10.3390/foods9040453.

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Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl2) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl2 addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl2, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.
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20

Espelt, Laia, Pere Clapés, Jordi Esquena, Albert Manich e Conxita Solans. "Enzymatic Carbon−Carbon Bond Formation in Water-in-Oil Highly Concentrated Emulsions (Gel Emulsions)". Langmuir 19, n.º 4 (fevereiro de 2003): 1337–46. http://dx.doi.org/10.1021/la020811b.

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21

Stasse, Margot, Eric Laurichesse, Tiphaine Ribaut, Olivier Anthony, Valérie Héroguez e Véronique Schmitt. "Formulation of concentrated oil-in-water-in-oil double emulsions for fragrance encapsulation". Colloids and Surfaces A: Physicochemical and Engineering Aspects 592 (maio de 2020): 124564. http://dx.doi.org/10.1016/j.colsurfa.2020.124564.

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22

Díaz-Ruiz, Rocío, Amanda Laca, Ismael Marcet, Lemuel Martínez-Rey, María Matos e Gemma Gutiérrez. "Addition of Trans-Resveratrol-Loaded, Highly Concentrated Double Emulsion to Moisturizing Cream: Effect on Physicochemical Properties". Colloids and Interfaces 6, n.º 4 (16 de novembro de 2022): 70. http://dx.doi.org/10.3390/colloids6040070.

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Resveratrol is a compound increasingly studied for its many beneficial properties for health. However, it is a highly unstable photosensitive compound, and therefore it is necessary to encapsulate it to protect it if you want to use it in a commercial product. Emulsions are systems that allow the encapsulation of active ingredients, protecting them and allowing their release in a controlled manner. They are highly used systems in the pharmaceutical, cosmetic and food industries. The main objectives of this work are to study the feasibility of encapsulating resveratrol in concentrated water-in-oil-in-water double emulsions and the effect produced by adding the double emulsion with optimal formulation to a commercial cream for cosmetic applications. The effect of the selected optimal double emulsion on a commercial cream was studied, analyzing droplet size distribution, morphology, stability and rheology. The main conclusion of this work is that incorporating 1/3 of concentrated double emulsion W1/O/W2 into a commercial moisturizing cream had a positive physical effect and produced cream with a resveratrol concentration of up to 0.0042 mg/g.
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23

Narsimhan, Ganesan. "Maximum disjoining pressure in protein stabilized concentrated oil-in-water emulsions". Colloids and Surfaces 62, n.º 1-2 (janeiro de 1992): 41–55. http://dx.doi.org/10.1016/0166-6622(92)80035-z.

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24

Aronson, M. P., K. Ananthapadmanabhan, M. F. Petko e D. J. Palatini. "Origins of freeze—thaw instability in concentrated water-in-oil emulsions". Colloids and Surfaces A: Physicochemical and Engineering Aspects 85, n.º 2-3 (junho de 1994): 199–210. http://dx.doi.org/10.1016/0927-7757(94)02754-4.

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25

Solans, C., R. Pons, S. Zhu, H. T. Davis, D. F. Evans, K. Nakamura e H. Kunieda. "Studies on macro- and microstructures of highly concentrated water-in-oil emulsions (gel emulsions)". Langmuir 9, n.º 6 (junho de 1993): 1479–82. http://dx.doi.org/10.1021/la00030a009.

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26

Justiniano, M. R., e O. J. Romero. "INVERSION POINT OF EMULSIONS AS A MECHANISM OF HEAD LOSS REDUCTION IN ONSHORE PIPELINE HEAVY OIL FLOW". Brazilian Journal of Petroleum and Gas 15, n.º 1-2 (25 de junho de 2021): 13–24. http://dx.doi.org/10.5419/bjpg2021-0002.

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This work addresses the transportation of viscous crude oil as concentrated oil-in-water (O/W) emulsions flowing in a partially submerged onshore pipeline. The main goal of this study is to analyze the effects of inversion point of the water-in-oil emulsion in the pressure drop with the aid of Pipesim® software. Pressure drop is determined by applying the Dukler correlation (Taitel and Dukler, 1976) to represent dead oil viscosity as a function of temperature, and API density using the Hossain correlation (Hossain et al., 2005). The Brinkman model (Brinkman, 1952) is applied to calculate the viscosity of the emulsion, with the Brauner and Ullmann (2002) equation for the water cut off method (inversion point). The pipeline, of 3,600 m and 4 inches in diameter, transports the oil and consists of three sections. The first and third sections are above ground and are in contact with the external environment. The intermediate section is sitting on the river bed and is the critical part of the pipeline, once high heat losses are observed. The results of this 1D and non-isothermal problem show that water cuts of 5 and 6%, for low heat exchange and high heat exchange, respectively, make it possible to transport the oil, as an oil-in-water emulsion, through the entire extension of the pipeline. However, a water cut of 10% creates a high-pressure drop in the system, assuring the movement of the fluid in long sections without compromising the system operation. The use of isolation influences the temperature gradient but doesn’t have a high influence on pressure gradient compared to emulsions.
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27

Kong, Linggen, James K. Beattie e Robert J. Hunter. "Electroacoustic Study of n-Hexadecane/Water Emulsions". Australian Journal of Chemistry 54, n.º 8 (2001): 503. http://dx.doi.org/10.1071/ch01148.

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n-Hexadecane-in-water emulsions were investigated by electroacoustics using a prototype of an AcoustoSizer-II apparatus. The emulsions were formed by passing the stirred oil/water mixture through a homogenizer in the presence of sodium dodecyl sulfate (SDS) at natural pH (6–7). With increasing oil-volume fraction, the particle size increased linearly after 5 and also after 20 passages through the homogenizer, suggesting that surface energy was determining particle size. For systems in which the surfactant concentration was limited, the particle size after 20 passages approached the value dictated by the SDS concentration. With ample surfactant present, the median diameter was a linear function of the inverse of the total energy input as measured by the number of passes. There was, however, a limit to the amount of size reduction that could be achieved in the homogenizer, and the minimum size was smaller at smaller volume fractions. Dilution of the emulsion with a surfactant solution of the same composition as the water phase had a negligible effect on the particle size and changed the zeta potential only slightly. This confirms results from previous work and validates the equations used to determine the particle size and zeta potential in concentrated suspensions. The minimum concentration of SDS that could prevent the emulsion from coalescing for the system with 6% by volume oil was 3 mM. For this dilute emulsion, the particle size decreased regularly with an increase in SDS concentration, but the magnitude of the zeta potential went through a strong maximum at intermediate surfactant concentrations.
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28

Glukhareva, N., A. Kazbayeva, A. Adilbekova e A. Yertayeva. "Effect of surfactant mixtures on the stability of emulsions". BULLETIN of the L.N. Gumilyov Eurasian National University. Chemistry. Geography. Ecology Series 132, n.º 3 (2020): 43–51. http://dx.doi.org/10.32523/2616-6771-2020-132-3-43-51.

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The emulsifying effect of individual surfactants of sodium dodecyl sulfate and Neonol AF9-6 and their mixtures were studied. The isotherms of surface tensions of water solutions of individual surfactants were studied. Emulsions stability was evaluated by the phase separation time. It was found that solutions of individual surfactants do not contribute to the formation of stable emulsions. The mixtures of anionic surfactant NaDDS with the more hydrophobic nonionic surfactant Neonol AF 9-6 are more effective in preparation of water-hexane emulsion and their synergetic action was shown. It was found that emulsions of the direct type are formed at stabilizing with sodium dodecyl sulfate and Neonol AF 9-6 surfactant mixtures. The type of emulsions was determined using a laboratory optical microscope after adding water and oil-soluble dyes – methyl orange and Sudan IV. It was found that the most effective is a mixture of Neonol AF 9-6 with sodium dodecyl sulfate taken in a ratio of 3:1 (wt.). At the total concentration of the surfactant mixture in the aqueous phase of 0.04% and the volume ratio of water-hexane 1: 3, it was possible to obtain a highly concentrated stable direct emulsion
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Pons, R., C. Solans e T. F. Tadros. "Rheological Behavior of Highly Concentrated Oil-in-Water (o/w) Emulsions". Langmuir 11, n.º 6 (junho de 1995): 1966–71. http://dx.doi.org/10.1021/la00006a023.

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Ponton, A., P. Clément e J. L. Grossiord. "Corroboration of Princen’s theory to cosmetic concentrated water-in-oil emulsions". Journal of Rheology 45, n.º 2 (março de 2001): 521–26. http://dx.doi.org/10.1122/1.1339244.

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31

Núñez, Gustavo A., María Briceño, Clara Mata, Hercilio Rivas e Daniel D. Joseph. "Flow characteristics of concentrated emulsions of very viscous oil in water". Journal of Rheology 40, n.º 3 (maio de 1996): 405–23. http://dx.doi.org/10.1122/1.550751.

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32

Abdurahman, N. H., Y. M. Rosli, N. H. Azhari e B. A. Hayder. "Pipeline transportation of viscous crudes as concentrated oil-in-water emulsions". Journal of Petroleum Science and Engineering 90-91 (julho de 2012): 139–44. http://dx.doi.org/10.1016/j.petrol.2012.04.025.

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Plegue, T. H., S. G. Frank, D. H. Fruman e J. L. Zakin. "Viscosity and colloidal properties of concentrated crude oil-in-water emulsions". Journal of Colloid and Interface Science 114, n.º 1 (novembro de 1986): 88–105. http://dx.doi.org/10.1016/0021-9797(86)90243-2.

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34

Jamil, A., S. Caubet, B. Grassl, T. Kousksou, K. El Omari, Y. Zeraouli e Y. Le Guer. "Thermal properties of non-crystallizable oil-in-water highly concentrated emulsions". Colloids and Surfaces A: Physicochemical and Engineering Aspects 382, n.º 1-3 (junho de 2011): 266–73. http://dx.doi.org/10.1016/j.colsurfa.2010.12.006.

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35

Pal, Rajinder. "On the flow characteristics of highly concentrated oil-in-water emulsions". Chemical Engineering Journal 43, n.º 1 (fevereiro de 1990): 53–57. http://dx.doi.org/10.1016/0300-9467(90)80045-e.

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36

Lindner, Helmut, Gerhard Fritz e Otto Glatter. "Measurements on Concentrated Oil in Water Emulsions Using Static Light Scattering". Journal of Colloid and Interface Science 242, n.º 1 (outubro de 2001): 239–46. http://dx.doi.org/10.1006/jcis.2001.7754.

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Kunieda, H., E. Ogawa, K. Kihara e T. Tagawa. "Formation of highly concentrated emulsions in water/sucrose dodecanoate oil systems". Progress in Colloid & Polymer Science 105, n.º 1 (dezembro de 1997): 239–43. http://dx.doi.org/10.1007/bf01188957.

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38

Pinazo, Aurora, Maria R. Infante, Paqui Izquierdo e Conxita Solans. "Synthesis of arginine-based surfactants in highly concentrated water-in-oil emulsions". Journal of the Chemical Society, Perkin Transactions 2, n.º 7 (2000): 1535–39. http://dx.doi.org/10.1039/b000975j.

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39

Muller, Katherine A., Somayeh G. Esfahani, Steven C. Chapra e C. Andrew Ramsburg. "Transport and Retention of Concentrated Oil-in-Water Emulsions in Porous Media". Environmental Science & Technology 52, n.º 7 (9 de março de 2018): 4256–64. http://dx.doi.org/10.1021/acs.est.7b06012.

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40

Calderó, G., M. J. García-Celma, C. Solans e R. Pons. "Effect of pH on Mandelic Acid Diffusion in Water in Oil Highly Concentrated Emulsions (Gel-Emulsions)". Langmuir 16, n.º 4 (fevereiro de 2000): 1668–74. http://dx.doi.org/10.1021/la990971w.

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41

Wardhono, Endarto Yudo, Mekro Permana Pinem, Hadi Wahyudi e Sri Agustina. "Calorimetry Technique for Observing the Evolution of Dispersed Droplets of Concentrated Water-in-Oil (W/O) Emulsion during Preparation, Storage and Destabilization". Applied Sciences 9, n.º 24 (4 de dezembro de 2019): 5271. http://dx.doi.org/10.3390/app9245271.

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In this work, the evolution of dispersed droplets in a water-in-oil (W/O) emulsion during formation, storage, and destabilization was observed using a calorimetry technique. The emulsion was prepared by dispersing drop by drop an aqueous phase into an oil continuous phase at room temperature using a rotor-stator homogenizer. The evolution of droplets during (1) preparation; (2) storage; and (3) destabilization was observed using differential scanning calorimetry (DSC). The samples were gently cooled-down below its solid-liquid equilibrium temperature then heated back above the melting point to determine its freezing temperature. The energy released during the process was recorded in order to get information about the water droplet dispersion state. The mean droplet size distribution of the sample emulsion was correlated to its freezing temperature and the morphology was followed by optical microscopy. The results indicated that the calorimetry technique is so far a very good technique of characterization concentrated W/O emulsions.
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42

Zhang, Na, Yanxu Fu, Guojun Chen, Dong Liang, Aibu Abdunaibe, Hongguang Li e Jingcheng Hao. "Highly concentrated oil-in-water (O/W) emulsions stabilized by catanionic surfactants". Colloids and Surfaces A: Physicochemical and Engineering Aspects 495 (abril de 2016): 159–68. http://dx.doi.org/10.1016/j.colsurfa.2016.02.009.

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43

Caubet, Sylvain, Yves Le Guer, Bruno Grassl, Kamal El Omari e Eric Normandin. "A low-energy emulsification batch mixer for concentrated oil-in-water emulsions". AIChE Journal 57, n.º 1 (18 de março de 2010): 27–39. http://dx.doi.org/10.1002/aic.12253.

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44

Wang, Kaixuan, Pengcheng Liu, Bojun Wang, Chao Wang, Peng Liu, Jiu Zhao, Junwei Chen e Jipeng Zhang. "Experimental Study and Numerical Simulation of W/O Emulsion in Developing Heavy Oil Reservoirs". Applied Sciences 12, n.º 22 (21 de novembro de 2022): 11867. http://dx.doi.org/10.3390/app122211867.

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In the process of waterflooding development of heavy oil, W/O emulsion has a strong ability to improve the mobility ratio and block the high-permeability layer, which can effectively improve the sweep coefficient and enhance oil recovery. In this paper, the stability and droplet size distribution of emulsions under different conditions were studied by taking heavy oil and formation water from Jimusar Oilfield in Xinjiang as samples. On this basis, double-pipe core flooding experiments were carried out to study the shut-off ability and oil displacement efficiency of W/O emulsion, and then a numerical simulation was carried out. The results show that oil and water can be completely emulsified when the stirring speed is higher than 4000 r/min. A stable emulsion can be formed when the experimental temperature is lower than 60 °C. A lower water cut results in a more stable emulsion. The emulsion is difficult to stabilize after the salinity exceeds 10,000 mg/L. When the pH value is about 7, the stability of the emulsion is the worst. With the increase in stirring speed, the increase in temperature, and the decrease in water content and salinity, the emulsion droplet size range is relatively concentrated, and the average particle size is smaller. In heterogeneous reservoirs, the permeability of different percolation channels is quite different, such that the displacement fluid only percolates along the high-permeability channel and cannot drive oil effectively. The results of displacement experiments show that the emulsion with a water cut of 60% has high viscosity and obvious sweep ability, but its stability is very poor; the effect is opposite when the water cut is less than 40%. The shut-off ability of W/O emulsion disappears gradually when the permeability contrast is more than 5.92. The research results are of great significance for improving oil recovery in heterogeneous heavy oil reservoirs.
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45

Pal, Rajinder. "Modeling of Sedimentation and Creaming in Suspensions and Pickering Emulsions". Fluids 4, n.º 4 (22 de outubro de 2019): 186. http://dx.doi.org/10.3390/fluids4040186.

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Suspensions and emulsions are prone to kinetic instabilities of sedimentation and creaming, wherein the suspended particles and droplets fall or rise through a matrix fluid. It is important to understand and quantify sedimentation and creaming in such dispersed systems as they affect the shelf-life of products manufactured in the form of suspensions and emulsions. In this article, the unhindered and hindered settling/creaming behaviors of conventional emulsions and suspensions are first reviewed briefly. The available experimental data on settling/creaming of concentrated emulsions and suspensions are interpreted in terms of the drift flux theory. Modeling and simulation of nanoparticle-stabilized Pickering emulsions are carried out next. The presence of nanoparticles at the oil/water interface has a strong influence on the creaming/sedimentation behaviors of single droplets and swarm of droplets. Simulation results clearly demonstrate the strong influence of three-phase contact angle of nanoparticles present at the oil/water interface. This is the first definitive study dealing with modeling and simulation of unhindered and hindered creaming and sedimentation behaviors of nanoparticle-stabilized Pickering emulsions.
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46

Falahati, H., e A. Y. Tremblay. "Flux dependent oil permeation in the ultrafiltration of highly concentrated and unstable oil-in-water emulsions". Journal of Membrane Science 371, n.º 1-2 (abril de 2011): 239–47. http://dx.doi.org/10.1016/j.memsci.2011.01.047.

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47

Calderó, G., M. J. García-Celma, C. Solans, M. Plaza e R. Pons. "Influence of Composition Variables on the Molecular Diffusion from Highly Concentrated Water-in-Oil Emulsions (Gel−Emulsions)". Langmuir 13, n.º 3 (fevereiro de 1997): 385–90. http://dx.doi.org/10.1021/la9603380.

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Serial, Maria R., Luben N. Arnaudov, Simeon Stoyanov, Joshua A. Dijksman, Camilla Terenzi e John P. M. van Duynhoven. "Non-Invasive Rheo-MRI Study of Egg Yolk-Stabilized Emulsions: Yield Stress Decay and Protein Release". Molecules 27, n.º 10 (10 de maio de 2022): 3070. http://dx.doi.org/10.3390/molecules27103070.

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A comprehensive understanding of the time-dependent flow behavior of concentrated oil-in-water emulsions is of considerable industrial importance. Along with conventional rheology measurements, localized flow and structural information are key to gaining insight into the underlying mechanisms causing time variations upon constant shear. In this work, we study the time-dependent flow behavior of concentrated egg-yolk emulsions with (MEY) or without (EY) enzymatic modification and unravel the effects caused by viscous friction during shear. We observe that prolonged shear leads to irreversible and significant loss of apparent viscosity in both emulsion formulations at a mild shear rate. The latter effect is in fact related to a yield stress decay during constant shearing experiments, as indicated by the local flow curve measurements obtained by rheo-MRI. Concurrently, two-dimensional D-T2 NMR measurements revealed a decrease in the T2 NMR relaxation time of the aqueous phase, indicating the release of surface-active proteins from the droplet interface towards the continuous water phase. The combination of an increase in droplet diameter and the concomitant loss of proteins aggregates from the droplet interface leads to a slow decrease in yield stress.
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49

Masalova, Irina, Nsenda Ngenda Tshilumbu, Emil Mamedov, Ellina Kharatyan e Jonathan Kabamba Katende. "Stabilisation of highly concentrated water-in-oil emulsions by polyhedral oligomeric silsesquioxane nanomolecules". Journal of Molecular Liquids 279 (abril de 2019): 351–60. http://dx.doi.org/10.1016/j.molliq.2019.01.104.

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d’Avila, Marcos A., Nina C. Shapley, Jeffrey H. Walton, Ronald J. Phillips, Stephanie R. Dungan e Robert L. Powell. "Mixing of concentrated oil-in-water emulsions measured by nuclear magnetic resonance imaging". Physics of Fluids 15, n.º 9 (23 de julho de 2003): 2499–511. http://dx.doi.org/10.1063/1.1583731.

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