Article
Engineering, Chemical
Julieta C. Villalobos-Espinosa, Evangelina Garcia-Armenta, Liliana Alamilla-Beltran, Maria Ximena Quintanilla-Carvajal, Ebner Azuara-Nieto, Humberto Hernandez-Sanchez, Maria de Jesus Perea-Flores, Gustavo F. Gutierrez-Lopez
Summary: This study evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the stability parameters of oil/water emulsions. The results showed that pumping and atomisation led to more homogeneous emulsions with smaller sizes and better stability. This study can contribute to determining operating conditions for encapsulating by spray drying.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Lei Zhou, Jinyuan Jiang, Fan Feng, Jingyu Wang, Jiaming Cai, Lujuan Xing, Guanghong Zhou, Wangang Zhang
Summary: This study investigated the effects of different carboxymethyl cellulose (CMC) concentrations on the properties of myofibrillar protein (MP)-soybean oil emulsions. The results showed that CMC addition improved the stability and texture of the emulsions, but decreased protein digestibility and water holding capacity. Lower CMC concentrations increased the hardness and gumminess of the emulsion gel, while higher concentrations decreased texture properties.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Physical
Usman Taqui Syed, Ana M. A. Dias, Joao Crespo, Carla Brazinha, Herminio C. de Sousa
Summary: The study investigated the production of PFC-based nanoemulsions using a novel surfactant system to overcome challenges faced by PFC-in-Water emulsions. The fluorinated FC8 surfactant-based emulsion droplets were found to be smaller and more stable compared to Tween 80 alone, with improved droplet size distribution. This equimolar mixture of surfactants resulted in safer surfactant system with lower energy and operating costs for emulsions preparation.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Nanoscience & Nanotechnology
Robin Dufossez, Marie-Pierre Krafft, Sylvain Ursuegui, Michel Mosser, Safae Mouftakhir, Ketty Pernod, Guilhem Chaubet, Michael Ryckelynck, Alain Wagner
Summary: Droplet-based microfluidics is advancing the development of miniaturized and sensitive enzyme-linked immunosorbent assays (ELISAs). This article investigates the impact of surfactant structure on the efficiency and stability of the antibody grafting process on droplets. It demonstrates that short linkers lead to high functionalization efficiency, while long linkers enhance stability, with an intermediate size required to balance both parameters. The optimal structure is a PEG4 linker connecting a polar di-azide head and a per-fluoropolyether tail.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Chemistry, Multidisciplinary
Jie Zhang, Dangke Ge, Xiaoyan Wang, Wei Wang, Dandan Cui, Guangyu Yuan, Keliang Wang, Wei Zhang
Summary: Emulsions are advanced materials with unique properties for various industrial applications, including enhancing oil recovery in oilfields. Stability test results show that concentrations of chemicals like surfactants, alkalis, and salts can impact emulsion stability, with excessive additives potentially causing destabilization. Rheological experiments demonstrate that the emulsion produced is a pseudoplastic fluid, with apparent viscosity decreasing as shear rate increases. Core-flooding experiments reveal that emulsion stability plays a crucial role in enhanced oil recovery, with systems exhibiting better stability showing higher oil recovery and displacement pressure.
Article
Construction & Building Technology
Jian Ouyang, Yan Meng
Summary: The quantitative effects of droplet size and emulsion viscosity on the storage stability of asphalt emulsion were studied. A model relating the storage stability to the droplet size and emulsion viscosity was proposed, and prediction models for the 1 day and 5 day storage stability were established. The results indicated that droplet diameter and emulsion viscosity were highly correlated with the storage stability. The proposed prediction equations can estimate the storage stability accurately and quickly.
CONSTRUCTION AND BUILDING MATERIALS
(2022)
Article
Chemistry, Multidisciplinary
Seon-Ae Hwangbo, Seung-Yul Lee, Bu-An Kim, Chang-Kwon Moon
Summary: This paper presents an efficient method for surfactant-free nano-emulsification and discusses the effects of different operating parameters and particle size on emulsion stability. The focused ultrasonic system showed the best performance, producing stable nano-emulsions with a small particle size distribution.
Article
Polymer Science
Maede Ramezanpour, Elham Nikzad, Abbas Rezaee Shirin-Abadi
Summary: Polystyrene latexes were prepared using surfactant-free emulsion polymerization, with the stabilizing moiety originating from either ACPA, AA, or PAA-b-PS. The different stabilizing moieties resulted in different nucleation mechanisms and hence different particle sizes. The average size of the latex particles ranged from 1.3 microns to 50 nm.
JOURNAL OF POLYMER RESEARCH
(2023)
Article
Energy & Fuels
Liu Liu, Jianlei Niu, Jian-Yong Wu
Summary: By utilizing a two-surfactant mixture through the PIT method, stable PCM-water nano-emulsions with low supercooling and low viscosity can be developed. The optimized formulation exhibits high stability, small droplet size, and desirable Newtonian fluid behavior.
SOLAR ENERGY MATERIALS AND SOLAR CELLS
(2021)
Article
Chemistry, Applied
Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Zongyun Yang, Xinglian Xu
Summary: This study aimed to investigate the correlation between the dynamic adsorption process of ultrasound-assisted cross-linked MP on the oil-water interface and the stability of the fabricated emulsion. The results showed that ultrasound treatment could effectively improve the interfacial properties and emulsion stability of MP molecules. The emulsion properties were positively correlated with the interfacial properties of MP. Among the ultrasonic groups, the E-MPU5 group exhibited the highest interfacial pressure, diffusion rate, penetration rate, rearrangement rate, dilatational modulus, elastic modulus, and E-pi slope. The corresponding emulsion had the smallest droplet size, highest adsorbed protein content, and highest absolute zeta potential value.
FOOD HYDROCOLLOIDS
(2024)
Article
Polymer Science
Jenifer Santos, Luis Alfonso Trujillo-Cayado, Francisco Carrillo, Maria Luisa Lopez-Castejon, Maria Carmen Alfaro-Rodriguez
Summary: This study investigated the influence of homogenization pressure and cycles on the physical stability and droplet size distribution of zein emulsions. The results showed that homogenization pressure had the most significant impact on the stability and droplet size distribution, with an optimum pressure of 20,000 psi. It was also observed that the optimum number of cycles varied for different parameters, and both volumetric diameter and span value should be considered for obtaining stable zein emulsions.
Article
Chemistry, Applied
Tianyi Zhang, Xin Zhang, Manzhe Jin, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: A flow-focusing microfluidic device driven by pressure was used to produce soy protein emulsions with uniform droplet size and good morphology. The study showed that pressure played a crucial role in droplet formation, with the optimal parameters being a continuous phase pressure of 140 mbar and a dispersed phase pressure of 80 mbar. Emulsions prepared in this manner exhibited improved stability against temperature, pH, and salt concentration changes, as well as superior oxidative stability compared to those prepared by conventional methods utilizing homogenizers.
Article
Chemistry, Physical
Kai-ming Zhang, Zhen-zhen Cui, Xing-yu Chen, Hai-rong Zhao
Summary: The investigation into the stability of three emulsion explosives reveals the importance of using different emulsifiers and improvement measures based on the specific type of explosive. By enhancing the toughness of the oil film and adding certain compounds, the stability of emulsion explosives can be effectively improved.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Nitong Bu, Runzhi Sun, Liying Huang, Huanglong Lin, Jie Pang, Lin Wang, Ruojun Mu
Summary: By using emulsion droplets to stabilize cellulose films, it is possible to improve the film's structure and properties, such as surface smoothness, water resistance, UV-shielding performance, mechanical properties, water vapor permeability, antioxidant and antibacterial activities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Engineering, Environmental
Guanghui Yang, Guangming Zhu, Biqin Dong, Jiaoning Tang, Yuanyuan Zhang, Shuxian Hong, Feng Wang, Feng Xing
Summary: Novel emulsion droplet assemblies with Ag nanocrystals as binding agents were fabricated, showing remarkable acid/alkali resistance and geometry reshaping ability. These assemblies exhibit corrosion resistance in acid/alkali environments and have potential applications in various fields.
CHEMICAL ENGINEERING JOURNAL
(2021)
Review
Materials Science, Multidisciplinary
Selale Yalcinoz, Emine Ercelebi
MATERIALS RESEARCH EXPRESS
(2018)
Article
Engineering, Chemical
Selale Kara, Emine Alben Ercelebi
JOURNAL OF FOOD ENGINEERING
(2013)
Article
Chemistry, Physical
Selale Yalcinoz, Emine Ercelebi
Summary: Olive oil-in-bitter orange juice nano-emulsions were prepared using Phase Inversion Composition method, where the addition of different types and concentrations of hydrocolloid significantly affected the properties of the nano-emulsions. Nano-emulsions without hydrocolloid showed better transparency and rheological properties.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Selale Yalcinoz, Emine Ercelebi
Summary: The aim of the study was to investigate the impact of processing type and compositional change on the antioxidant activity of O/W nano-emulsions during freeze-drying microencapsulation. The results showed that microencapsulation with xanthan gum and chia gum significantly increased the antioxidant activity of the nano-emulsions when compared to solely freeze-drying. Xanthan gum and chia gum were effective materials for the microencapsulation process.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
S. Yalcinoz, E. Ercelebi, C. Solans, T. Tadros
ITALIAN JOURNAL OF FOOD SCIENCE
(2020)
