Добірка наукової літератури з теми "Émulsions – Composition chimique"
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Дисертації з теми "Émulsions – Composition chimique":
Bérépion, Bastien. "Incidence de la composition chimique et des propriétés physico-chimiques des gommes en acacia sur leurs propriétés en émulsion." Le Havre, 2011. http://www.theses.fr/2011LEHA0013.
Acacia gum is an exudate from Acacia senegal var senegal commonly used in food and pharmaceutical industry as emulsifier and stabilizer (E414). The aim of this thesis, in partnership with Allan & Robert, was to study the relationship between chemical composition, physic-chemical properties, functional properties and environmental conditions of acacia gums synthesis and harvest. At first, studying raw gums show the influence of geographic origin and post-harvest storage condition on the acacia gums chemical composition and physic-chemical properties. Then, we confirm the important role of AGP fraction in emulsions properties into correlating the AGP percent with the emulsifying properties, the aromatic amino acid proportion in the fraction with the emulsion stability and the aggregates negative effect on the emulsion properties. Furthermore, a relation appears between emulsions quality and protein percent in gums. Finally, we highlighted the atomization process influence on physic-chemical and functional properties of acacia gums
Dubuisson, Pauline. "Influence de la phase grasse et des polymères naturels sur les paramètres physicochimiques en lien avec la perception tactile de l’émulsion." Thesis, Normandie, 2017. http://www.theses.fr/2017NORMLH04/document.
Emulsions are widely used in cosmetics. Depending on their composition, they exhibit various properties in terms of stability, texture, microstructure and macrostructure. At the present time, there a few to no studies in the literature interested in the effect of the emulsions composition on these different properties and the existing link between these characteristics that are implementing a command of the formulation. To address this dual problem, fourteen oil-in-water emulsions were formulated, with a controlled formulation protocol, for which the concentration of oil phase, acacia gum and xanthan gum evolve. Solutions of xanthan and acacia gums were also prepared to compare the effect of the gums on emulsions to the one on aqueous phase alone. The products were then characterized, in the most complete and objective way possible, to illustrate the influence of the composition on the properties of the emulsions and how these interact. Numerous parameters were collected through : ensory analysis, mcroscopic observations and static light scattering measurements, rhlogical and instrumental texture analyses. t can be concluded that the emulsions are well differentiates and that each of the emulsion parameter impacts its properties with significant differences, the oil phase content being preponderant overall. elationships between the data set were highlighted and suggest hypotheses about the impact of the formulation on the tactile properties of cosmetic creams
Atgié, Marina. "Composition and structure of gum Arabic in solution and at oil-water interfaces." Thesis, Toulouse, INPT, 2018. http://www.theses.fr/2018INPT0024/document.
Gum arabic, a tree exudate, is essentially used for its binding and emulsifying properties. This natural product is a complex mixture of covalently linked proteins and charged polysaccharides moieties, differing in their molecular mass and hydrophobicity. A large body of literature now exists on the structure and interfacial properties of gum Arabic but a comprehensive description of the relationship between interfacial composition, interfacial structuration and emulsion metastability remains elusive. In the literature, gum Arabic is described as a mixture of three fractions: an arabinogalactan rich polysaccharide fraction, a polysaccharide-protein conjugates fraction and a fraction of glycoproteins. The conjugate fraction is thought to be responsible for the emulsifying and stabilizing properties of the gum, with the protein part adsorbing at oil droplets surface and the carbohydrate moieties providing steric repulsion between droplets. In this work, we have investigated the microscopic behavior of the gum species in solution and at oil/water interfaces. The first step was to characterize the structure of gum Arabic species in solution. A twodimensional separation of the gum molecules was performed using size exclusion chromatography followed with by hydrophobic interaction separation, which confirmed the highly heterogeneous composition of the gum. Small angle X-ray and neutron scattering measurements on the gum and its fractions led us to propose a structural representation of the gum conjugated moieties. Then the composition of adsorbed gum Arabic films as compared to gum Arabic solutions has been investigated. An increase in the protein rate of the interfacial film showed the crucial role of the polypeptide moieties on the adsorption. The composition of the adsorbed film was shown to differ from the bulk but remained heterogeneous in size and hydrophobicity. A mass balance revealed a strong dependence between the emulsion formulation (gum concentration and physico-chemical parameters) and the surface concentration, while the composition of the interface was only slightly changed. These results suggest that gum Arabic adsorbing species must adopt conformational changes depending on emulsification conditions. In a third stage, we have addressed the stabilization mechanisms resulting from the adsorption of gum Arabic amphiphilic species. For that purpose, we have developed a method to recover the adsorbed species within an oil-in-water emulsion. This method allowed us to unveil a structuration of the adsorbed film. Species recovered from the interface displayed aggregation, the magnitude of which directly depended on the coverage density and protein rate of the adsorbed film. The metastability of emulsions, stabilized with gum Arabic, increased upon promoting interfacial structuration, i.e. when the aggregation rate of adsorbed species was enhanced. Such behavior has not been reported so far in the literature and we believe that it is a key mechanism of gum Arabic-based on emulsions. Finally, small angle neutron scattering experiments (contrast match between the continuous and dispersed phases) disclosed differences of structuration between two regimes of interface coverage. These observations were discussed in the light of the comparison with the scattering spectra of gum Arabic solutions. To conclude, this thesis revolves around the composition/structuration relationship in gum Arabic-stabilized emulsion stabilized and demonstrates that an original mechanism is at play in this complex system
Ramos, Diego. "Contrôle et caractérisation des propriétés d'émulsions de Pickering stabilisées avec des particules de silice à partir d'une approche type génie des produits formulés." Electronic Thesis or Diss., Université de Lorraine, 2022. http://www.theses.fr/2022LORR0204.
The chemical product design approach tries to understand and control the link between the micro-, meso- and macroscopic properties of a finished product. In this approach, the understanding of the global behavior of the product requires the characterization of its three constitutive scales, in order to control its end-use properties and to be able to fulfill a specification, which is generally imposed. This approach is adapted to the study of non-equilibrium and multi-component systems. Pickering emulsions, or particle-stabilized emulsions, are a rich experimental field to apply this approach. In this thesis, we worked with commercial silica particles to stabilize the emulsions. The size and wettability of the particles were characterized. The nature of the emulsions could be direct reverse water-in-oil or direct oil-in-water. In addition, we tested three different stirrers: Rushton turbine, rotor-stator and ultrasonic probe to prepare them. Systematic characterizations of the emulsions concerned the average drop size, the rheological behavior and partitionning of the silica particles between the liquid/liquid interfaces and the continuous phase. We found that the composition-process coupling allowed to control these properties. In a first step, we focused on reverse and direct emulsions prepared with the same emulsification process. In a second step, we proposed a systematic study of direct emulsions prepared mainly with two emulsification processes. And in a third time, we tried to push the limits of the dispersed phase fraction of these emulsions as well as a modeling of their rheological behavior
Avendano, Gomez Juan Ramon. "Etude par calorimétrie du mûrissement de composition dans une émulsion multiple H1/eau/H2." Compiègne, 2002. http://www.theses.fr/2002COMP1397.
Castellanos, Ortega José Ramón. "Contribution à la modélisation du procédé de copolymérisation en émulsion de l'alpha-méthylstyrène et du styrène." Vandoeuvre-les-Nancy, INPL, 1996. http://www.theses.fr/1996INPL090N.
Pineaux, Bernard. "Le procédé d'impression offset : effets liés à la dureté de la solution de mouillage." Grenoble INPG, 1997. http://www.theses.fr/1997INPG0224.
Pignol, Valérie. "Évolution et caractérisation de structures cellulaires bidimensionnelles expérimentales, en particulier les mousses de savon, et simulées." Phd thesis, Institut National Polytechnique de Lorraine - INPL, 1996. http://tel.archives-ouvertes.fr/tel-00717860.