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Artículos de revistas sobre el tema "Emulsion droplets"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Bromley, Keith M., and Cait E. MacPhee. "BslA-stabilized emulsion droplets with designed microstructure." Interface Focus 7, no. 4 (2017): 20160124. http://dx.doi.org/10.1098/rsfs.2016.0124.

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Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The ability to control emulsion droplet morphology and stabilize non-spherical droplets would enable the modification of emulsion properties such as stability, substrate binding, delivery rate and rheology. One way of controlling droplet microstructure is to apply an elastic film around the droplet to prevent

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2

Lin, Cherng-Yuan, Keng-Hung Lin, and Hsuan Yang. "Effects of Surfactant Characteristics on Fuel Properties of Emulsions of Alternative Engine Fuel through the Phase Inversion Method." Processes 11, no. 7 (2023): 1864. http://dx.doi.org/10.3390/pr11071864.

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Emulsions that mix two or more immiscible phases are broadly applied in pharmaceutics, chemistry, and industries. The phase inversion temperature (PIT) method is an emulsifying approach to preparing an emulsion with low energy consumption and cheap equipment. The effects of surfactant characteristics and processes of cooling or heating on the fuel properties of emulsions composed of silicone oil by the emulsifying method, such as mean droplet sizes of the de-ionized water phase, were considered herein. The application of the silicone oil emulsion as engine fuel was first evaluated. The results

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3

Manafov, M. R., S. R. Rasulov, F. R. Shikhieva, and V. I. Kerimli. "EVOLUTION OF THE DISTRIBUTION FUNCTION OF DROPS IN AN OIL EMULSION." Azerbaijan Chemical Journal, no. 3 (September 19, 2023): 61–69. http://dx.doi.org/10.32737/0005-2531-2023-3-61-69.

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Oil emulsions are polydisperse media and have a droplet size in the macro and micro range. Macro and microemulsions can be found in both water-in-oil emulsion types and oil-in-water emulsion types. Taking into account the size distribution of water-oil emulsion droplets has a great influence on the accuracy of calculations when modeling the process of oil dehydration. Droplet size and droplet size distribution are important for the stability and viscosity properties of the emulsion. In the article, based on the rate of coalescence and fragmentation of particles, an expression is proposed for t

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4

Yong, Ah Pis, Md Aminul Islam, and Nurul Hasan. "The Effect of pH and High-Pressure Homogenization on Droplet Size." International Journal of Engineering Materials and Manufacture 2, no. 4 (2017): 110–22. http://dx.doi.org/10.26776/ijemm.02.04.2017.05.

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The aims of this study are to revisit the effect of high pressure on homogenization and the influence of pH on the emulsion droplet sizes. The high-pressure homogenization (HPH) involves two stages of processing, where the first stage involves in blending the coarse emulsion by a blender, and the second stage requires disruption of the coarse emulsion into smaller droplets by a high-pressure homogenizer. The pressure range in this review is in between 10-500 MPa. The homogenised droplet sizes can be reduced by increasing the homogenization recirculation, and there is a threshold point beyond t

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5

Leister, Nico, Chenhui Yan, and Heike Petra Karbstein. "Oil Droplet Coalescence in W/O/W Double Emulsions Examined in Models from Micrometer- to Millimeter-Sized Droplets." Colloids and Interfaces 6, no. 1 (2022): 12. http://dx.doi.org/10.3390/colloids6010012.

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Water-in-oil-in-water (W1/O/W2) double emulsions must resist W1–W1, O–O and W1–W2 coalescence to be suitable for applications. This work isolates the stability of the oil droplets in a double emulsion, focusing on the impact of the concentration of the hydrophilic surfactant. The stability against coalescence was measured on droplets ranging in size from millimeters to micrometers, evaluating three different measurement methods. The time between the contact and coalescence of millimeter-sized droplets at a planar interface was compared to the number of coalescence events in a microfluidic emul

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6

Liu, Shasha, Shiling Yuan, and Heng Zhang. "Molecular Dynamics Simulation for the Demulsification of O/W Emulsion under Pulsed Electric Field." Molecules 27, no. 8 (2022): 2559. http://dx.doi.org/10.3390/molecules27082559.

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A bidirectional pulsed electric field (BPEF) method is considered a simple and novel technique to demulsify O/W emulsions. In this paper, molecular dynamics simulation was used to investigate the transformation and aggregation behavior of oil droplets in O/W emulsion under BPEF. Then, the effect of surfactant (sodium dodecyl sulfate, SDS) on the demulsification of O/W emulsion was investigated. The simulation results showed that the oil droplets transformed and moved along the direction of the electric field. SDS molecules can shorten the aggregation time of oil droplets in O/W emulsion. The e

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7

Liu, Fangwei, Weiwei He, Xiaojun Huang, Junyi Yin, and Shaoping Nie. "The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin." Foods 13, no. 10 (2024): 1545. http://dx.doi.org/10.3390/foods13101545.

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The objective of this study was to investigate the feasibility of the mixture of tremella polysaccharide (TP) and citrus pectin (CP) as an emulsifier by evaluating its emulsifying ability/stability. The results showed that the TP:CP ratio of 5:5 (w/w) could effectively act as an emulsifier. CP, owing its lower molecular weight and highly methyl esterification, facilitated the emulsification of oil droplets, thereby promoting the dispersion of droplets. Meanwhile, the presence of TP enhanced the viscosity of emulsion system and increased the electrostatic interactions and steric hindrance, ther

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8

Wang, Qi, Yang Zhu, Zhichao Ji, and Jianshe Chen. "Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution." Foods 10, no. 12 (2021): 3024. http://dx.doi.org/10.3390/foods10123024.

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The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and

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9

Silva, T. M., N. N. P. Cerize, and A. M. Oliveira. "The Effect of High Shear Homogenization on Physical Stability of Emulsions." International Journal of Chemistry 8, no. 4 (2016): 52. http://dx.doi.org/10.5539/ijc.v8n4p52.

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<p class="03Abstract">Emulsions are thermodynamically unstable systems where droplet size is one of the main factors that affect its physical stability and consequently their quality. In this context, this work analyses the incorporation of a high shear homogenization step in the manufacturing process of an emulsion with the objective of maintaining its physical stability. In order to demonstrate the effects of this homogenization in the manufacturing process, the emulsion characterization was carried out by microscopy, rheology, laser diffraction and analytical photo-centrifugation tech

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10

Li, Chun, Jian Ouyang, Fangjie Dou, and Jingtao Shi. "Mechanism Influencing the Drying Behavior of Bitumen Emulsion." Materials 14, no. 14 (2021): 3878. http://dx.doi.org/10.3390/ma14143878.

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The drying process of bitumen emulsion largely dominates the strength development of emulsion-based mixtures for pavement structure, thus it can be used to judge the quality of bitumen emulsion. However, the drying behaviour of bitumen emulsions was seldom considered. The emulsion drying and film formation theory are employed to study the drying process of different bitumen emulsions with a thin layer. Results indicated the drying process of bitumen emulsion can be divided into three stages: (a) an initial high evaporation rate stage; (b) an intermediate stage with a rapidly decreasing evapora

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11

Mohd Isa, Nur Suaidah, Hani El Kadri, Daniele Vigolo, and Konstantinos Gkatzionis. "The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet." Micromachines 13, no. 12 (2022): 2067. http://dx.doi.org/10.3390/mi13122067.

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Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and metabolic activity can affect emulsion stability. In this study, the viability and growth of two different bacterial species, Gram-negative Escherichia coli and Gram-positive Lactobacillus paracasei, encapsulated in water-in-oil (W/O) droplets or as planktonic cells, were monitored and their effect

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12

Jiang, Tianyi, Yankai Jia, Haizhen Sun, Xiaokang Deng, Dewei Tang, and Yukun Ren. "Dielectrophoresis Response of Water-in-Oil-in-Water Double Emulsion Droplets with Singular or Dual Cores." Micromachines 11, no. 12 (2020): 1121. http://dx.doi.org/10.3390/mi11121121.

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Microfluidic technologies have enabled generation of exquisite multiple emulsion droplets, which have been used in many fields, including single-cell assays, micro-sized chemical reactions, and material syntheses. Electrical controlling is an important technique for droplet manipulation in microfluidic systems, but the dielectrophoretic behaviors of multiple emulsion droplets in electrical fields are rarely studied. Here, we report on the dielectrophoresis response of double emulsion droplets in AC electric fields in microfluidic channel. A core-shell model is utilized for analyzing the polari

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13

Wang, Yongquan, Xuanbo Liu, and Qiang Zhang. "The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase." Foods 13, no. 17 (2024): 2748. http://dx.doi.org/10.3390/foods13172748.

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Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability

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14

Wang, Meng, Li Zhu, and Chuanwen Zhang. "Regulating generation of multiple emulsion through double parallel-crank mechanism." Journal of Physics: Conference Series 2472, no. 1 (2023): 012063. http://dx.doi.org/10.1088/1742-6596/2472/1/012063.

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Abstract A method was proposed for preparing multiple emulsions based on a double parallel-crank mechanism. The dispersed phase flows into the glass capillary, and the glass capillary was driven to make a circular motion via connecting the crank structure. Then, the external phase shears the dispersed phase through the double parallel-crank mechanism to prepare water in oil (W/O) droplets, and the process of generation of droplets was simulated by CFD. The effects of rotating speed, capillary diameter, external flow rate, and external viscosity on droplet formation were investigated. The size

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15

Kim, Pankyu, Hyeongkwon Moon, and Jun Hui Park. "Electrochemical Detection of Surfactant-Encapsulated Aqueous Nanodroplets in Organic Solution." Chemosensors 11, no. 2 (2023): 112. http://dx.doi.org/10.3390/chemosensors11020112.

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We report enhanced electrochemical detection of single water-in-oil emulsion droplets using the nano-impact method. To detect the emulsion droplets, the water molecules in the droplets were directly oxidized (i.e., water splitting) without additional electroactive species when the droplets collided with the ultramicroelectrode. The water molecules in the emulsion droplet cannot be directly electrolyzed in an organic solvent because the emulsifier does not require a hydrophobic electrolyte. To enhance the signal intensity, the electrochemistry of sub-microscale single droplets was investigated

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16

Zheng, Hongxia, Like Mao, Jingyi Yang, Chenyu Zhang, Song Miao, and Yanxiang Gao. "Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions." Journal of Food Quality 2020 (January 13, 2020): 1–8. http://dx.doi.org/10.1155/2020/1540925.

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Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tende

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17

Fingas, Merv. "OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING." International Oil Spill Conference Proceedings 2008, no. 1 (2008): 661–65. http://dx.doi.org/10.7901/2169-3358-2008-1-661.

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ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact

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18

Ghaznavi, Amirreza, Yang Lin, Mark Douvidzon, et al. "A Monolithic 3D Printed Axisymmetric Co-Flow Single and Compound Emulsion Generator." Micromachines 13, no. 2 (2022): 188. http://dx.doi.org/10.3390/mi13020188.

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We report a microfluidic droplet generator which can produce single and compound droplets using a 3D axisymmetric co-flow structure. The design considered for the fabrication of the device integrated a user-friendly and cost-effective 3D printing process. To verify the performance of the device, single and compound emulsions of deionized water and mineral oil were generated and their features such as size, generation frequency, and emulsion structures were successfully characterized. In addition, the generation of bio emulsions such as alginate and collagen aqueous droplets in mineral oil was

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19

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 (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 floodi

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20

Jarzębski, Maciej, Przemysław Siejak, Wojciech Smułek, et al. "Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System." Molecules 25, no. 11 (2020): 2696. http://dx.doi.org/10.3390/molecules25112696.

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In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emu

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21

Wardhono, Endarto Yudo, Mekro Permana Pinem, Hadi Wahyudi, and 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, no. 24 (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

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22

Miao, Chuanwei, Mani Tayebi, and Wadood Y. Hamad. "Investigation of the formation mechanisms in high internal phase Pickering emulsions stabilized by cellulose nanocrystals." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 376, no. 2112 (2017): 20170039. http://dx.doi.org/10.1098/rsta.2017.0039.

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Medium and high internal phase Pickering emulsions stabilized by cellulose nanocrystals (CNCs) have been prepared and the effects of CNC concentration and type of oil phase on the properties of emulsions were studied. The maximum oil phase volume that can be stabilized by CNCs is 87% when the CNC concentration is 0.6 wt.%; this slightly decreases to 83% when the CNC concentration is increased to 1.2 wt.% or higher. In addition, the oil droplets stabilized with 0.6 wt.% CNC suspensions have a larger size than those stabilized with higher concentration CNC suspensions. As evidenced by the change

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23

Błaszczyk, Mariola M., and Łukasz Przybysz. "A Method for the Segregation of Emulsion Inner Phase Droplets Using Imbibition Process in Porous Material." Energies 15, no. 1 (2021): 110. http://dx.doi.org/10.3390/en15010110.

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The process of forming an emulsion is an energy-consuming process. The smaller the internal phase droplets we want to produce and the closer the droplets are in size to each other (monodisperse), the more energy we need to put into the system. Generating energy carries a high economic cost, as well as a high environmental footprint. Considering the fact that dispersive systems are widely used in various fields of life, it is necessary to search for other, less-energy-intensive methods that will allow the creation of dispersive systems with adequate performance and minimal energy input. Therefo

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24

Spicer, Patrick T., and Richard W. Hartel. "Crystal Comets: Dewetting During Emulsion Droplet Crystallization." Australian Journal of Chemistry 58, no. 9 (2005): 655. http://dx.doi.org/10.1071/ch05119.

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Liquid oil emulsion droplets can violently dewet their own solid crystals during crystallization as a result of surfactant adsorption. The crystal shape formed is a function of the relative rates of dewetting and crystallization as controlled by surfactant adsorption, cooling rate, and lipid purity. For negligible dewetting rates, crystals nucleate and grow within the droplet. At similar crystallization and dewetting rates, the droplet is propelled around the continuous phase on a crystalline ‘comet tail’ much larger than the original droplet. Rapid dewetting causes the ejection of small discr

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25

Liu, Shasha, Hengming Zhang, and Shiling Yuan. "Hydrophilic Silica Nanoparticles in O/W Emulsion: Insights from Molecular Dynamics Simulation." Molecules 27, no. 23 (2022): 8407. http://dx.doi.org/10.3390/molecules27238407.

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Previous studies have been carried out on the effect of silica nanoparticles (SNPs) on the stability of oil–water emulsions. However, the combining configuration of SNPs and oil droplets at the molecular level and the effect of SNP content on the coalescence behavior of oil droplets cannot be obtained through experiments. In this paper, molecular dynamics (MD) simulation was performed to investigate the adsorption configuration of hydrophilic SNPs in an O/W emulsion system, and the effect of adsorption of SNPs on coalescence of oil droplets. The simulation results showed: (i) SNPs adsorbed on

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26

Xu, Xia, Hong Chen, Qi Zhang, Fei Lyu, Yuting Ding, and Xuxia Zhou. "Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels." Molecules 25, no. 2 (2020): 289. http://dx.doi.org/10.3390/molecules25020289.

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The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)–oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite g

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27

Badrul Hisham, Syazuan Hykal, Ahmad Fuad Abdul Rasid, Mahanum Mohd Zamberi, Noreffendy Tamaldin, and Zhang Yang. "Quantitative Study on the Combustion Characteristics of Water-in-Oil Emulsion Droplets using High-Speed Imaging Technique." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 130, no. 2 (2025): 42–54. https://doi.org/10.37934/arfmts.130.2.4254.

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Understanding the combustion characteristics of fuel droplets is essential for optimizing combustion processes in internal combustion engines and industrial burners. Fuel droplets govern initial fuel-air mixing, vaporization, and combustion, making their study crucial. While previous research suggests that elevated water content in emulsion droplets can lead to increased burning rates, the underlying mechanism remains unclear. Potential contributors including micro-explosions, puffing, sub-droplet ejections, and surface distortions, all of which impacts the burning rates of emulsion fuel. This

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28

Umaña, Mónica, Laura Llull, José Bon, Valeria Soledad Eim, and Susana Simal. "Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products." Foods 11, no. 23 (2022): 3750. http://dx.doi.org/10.3390/foods11233750.

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The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the prote

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29

Pronkina, Tatiana Vasilievna. "About the influence of the forces of interaction between the droplets on the dynamics of emulsion." Yugra State University Bulletin 15, no. 1 (2019): 59–65. http://dx.doi.org/10.17816/byusu20190159-65.

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The dynamics of deposition of compound droplets of the emulsion under the action of gravity is investigated. The interaction of the droplet with its inclusion is taken into account. Axisymmetric and asymmetric problems of deposition of compound droplets are considered. Expressions for the relative and absolute velocities of the compound emulsion droplets are found. Based on numerical modeling, the trajectories of the relative and absolute motion of the droplets are obtained.

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30

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 (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 form

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31

Kaysan, Gina, Linda Elmlinger, and Matthias Kind. "Increasing the Efficiency of Emulsion Crystallization in Stirred Vessels by Targeted Application of Shear and Surfactant." Colloids and Interfaces 7, no. 4 (2023): 68. http://dx.doi.org/10.3390/colloids7040068.

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Emulsions containing crystalline dispersed phases hold significant importance in pharmaceutical, chemical, and life science industries. The industrial agitation and storage of these emulsions can prompt crystallization effects within the flow field, intersecting with the primary nucleation mechanisms. Notably, contact-mediated nucleation, in which subcooled droplets crystallize upon contact with a crystalline particle, and shear-induced crystallization due to droplet deformation, are both conceivable phenomena. This study delves into the crystallization processes of emulsions in a 1 L stirred

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32

Egley, Grant H., James E. Hanks, and C. Douglas Boyette. "Invert Emulsion Droplet Size and Mycoherbicidal Activity ofColletotrichum truncatum." Weed Technology 7, no. 2 (1993): 417–24. http://dx.doi.org/10.1017/s0890037x00027822.

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When formulated and sprayed in an invert emulsion (IE), conidia of the mycoherbicide,Colletotrichum truncatum, controlled hemp sesbania in the absence of dew. To optimize hemp sesbania control, formulation droplet size influence upon the pathogen's germination and pathogenicity was investigated. Conidia germination in manually produced IE droplets decreased from 46% to 5% as droplet diameter decreased from 2700 to 900μm. Droplet size did not affect appressoria formation. On a per conidium basis, 900-μm droplets were more pathogenic to detached hemp sesbania leaves than were 2100-μm droplets. A

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33

Durve, Mihir, Andriano Tiribocchi, Andrea Montessori, Marco Lauricella, and Sauro Succi. "Machine learning assisted droplet trajectories extraction in dense emulsions." Communications in Applied and Industrial Mathematics 13, no. 1 (2022): 70–77. http://dx.doi.org/10.2478/caim-2022-0006.

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Abstract This work analyzes trajectories obtained by YOLO and DeepSORT algorithms of dense emulsion systems simulated via lattice Boltzmann methods. The results indicate that the individual droplet’s moving direction is influenced more by the droplets immediately behind it than the droplets in front of it. The analysis also provide hints on constraints of a dynamical model of droplets for the dense emulsion in narrow channels.

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34

Leister, Nico, and Heike P. Karbstein. "Influence of Hydrophilic Surfactants on the W1–W2 Coalescence in Double Emulsion Systems Investigated by Single Droplet Experiments." Colloids and Interfaces 5, no. 2 (2021): 21. http://dx.doi.org/10.3390/colloids5020021.

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Double emulsions are a promising formulation for encapsulation and targeted release in pharmaceutics, cosmetics and food. An inner water phase is dispersed in an oil phase, which is again emulsified in a second water phase. The encapsulated inner water phase can be released via diffusion or via coalescence, neither of which is desired during storage but might be intended during application. The two interfaces in a double emulsion are stabilized by a hydrophilic and a lipophilic surfactant, to prevent the coalescence of the outer and the inner emulsion, respectively. This study focuses on the i

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Mohd Isa, Nur Suaidah, Hani El Kadri, Daniele Vigolo, Nur Farra Adlina Mohamed Zakhari, and Konstantinos Gkatzionis. "Understanding the Application of Emulsion Systems for Bacterial Encapsulation and Temperature-Modulated Release." Fluids 9, no. 12 (2024): 274. http://dx.doi.org/10.3390/fluids9120274.

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The encapsulation of bacteria in emulsion droplets offers various advantages over other conventional methods of encapsulation, such as improvements in bacterial viability, and may serve as microenvironments for bacterial growth. Nevertheless, changes in temperature may affect bacterial viability and droplet stability. In this study, the encapsulation of bacteria in single water-in-oil (W/O) and double water-in-oil-in-water (W1/O/W2) emulsions under cold storage and temperature-modulated release were investigated. The microencapsulation of bacteria in emulsion droplets was achieved by using a f

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Geng, Yiyang, Changhai Lv, Xin Yuan, and Weiwei Xu. "Analysis of Electric Breakup Characteristics of Emulsion Droplets Based on Dissipative Particle Dynamics Method." Processes 12, no. 7 (2024): 1467. http://dx.doi.org/10.3390/pr12071467.

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Crude oil desalination and dehydration are necessary for storage, transportation, and processing procedures. However, the behaviour of fine emulsion droplets under an electric field has always been questioned. This paper modified the dissipative particle dynamics method (DPD) to study the deformation process of fine emulsion droplets under a high-strength electric field. Compared with the literature data, the reliability of the DPD method is confirmed. The influence of the crude oil properties and the electric field characteristics on the behaviour of the emulsion droplet was analysed, and the

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Trivana, Linda, Nugraha E. Suyatma, Dase Hunaefi, and S. Joni Munarso. "Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions." Buletin Palma 22, no. 1 (2021): 31. http://dx.doi.org/10.21082/bp.v22n1.2021.31-42.

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<p>Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with t

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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 (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 em

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Wu, Mangang, Zhikun Li, Ranran Wei, et al. "Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions." Foods 10, no. 12 (2021): 3079. http://dx.doi.org/10.3390/foods10123079.

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To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as a sulfhydryl-blocking agent added in the emulsion. The addition of NEM to block the sulfhydryl groups resulted in a reduction in disulfide bond formation, which enabled the internal structure of the protein molecule to be destroyed, and then decreased the restriction of protein membrane on the oil droplets. Furthermore, with the NEM content increasing in the emulsion, a reduction in the protein emulsifying activity and emulsion stability also occurred.

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Liu, Fei, Yanling Wang, Xiaqing Li, et al. "The phase inversion mechanism of the pH-sensitive reversible invert emulsion from w/o to o/w." Open Physics 18, no. 1 (2020): 380–90. http://dx.doi.org/10.1515/phys-2020-0112.

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AbstractAlteration in the environmental conditions will cause a reversed reaction between o/w emulsion and w/o emulsion that has similar advantages of different liquids form on the reversible invert emulsion. The reversible phase inversion of the emulsion has a benefit of dealing with drilling cutting, so the reversible invert emulsion also can be thought used as a drilling fluid. The phase inversion from w/o emulsion to o/w emulsion can be divided into three stages. They are w/o emulsion, w/o/w emulsion, and o/w emulsion. In the w/o emulsion stage, the structure appeared among water droplets

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Xu, Weili, Yang Yang, Sophia Xue, et al. "Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder." Molecules 23, no. 11 (2018): 2808. http://dx.doi.org/10.3390/molecules23112808.

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The effects of in vitro batch digestion on water-in-oil-in-water (W/O/W) double emulsions encapsulated with anthocyanins (ACNs) from grape skin were investigated. The double emulsions exhibited the monomodal distribution (d = 686 ± 25 nm) showing relatively high encapsulation efficiency (87.74 ± 3.12%). After in vitro mouth digestion, the droplet size (d = 771 ± 26 nm) was significantly increased (p < 0.05). The double W1/O/W2 emulsions became a single W1/O emulsion due to proteolysis, which were coalesced together to form big particles with significant increases (p < 0.01) of average dr

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Li, Ze Fu, Lin Zhang, Xuan Luo, Xiao Jun Wang, and Yi Yang. "Simulation of Droplets Formation in Co-Flowing Microfluidic Channels." Applied Mechanics and Materials 513-517 (February 2014): 4180–84. http://dx.doi.org/10.4028/www.scientific.net/amm.513-517.4180.

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Emulsion droplets or multi-emulsion droplet formation was important for functional materials synthesizing by microfluidic. To obtain tunable monodisperse droplets with millimeter scale, the flow regime in co-flowing channels was divided by numerical simulation. A typical co-flowing model was created using finite volume method, and the VOF (volume of fluid) muti-phase model was selected. Then, droplets were produced by changing the velocity ratio under the dripping regime. Compared to the experimental value of droplet diameter, theoretical and numerical absolute error was below 60 % and 15 %, s

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Gong, Chen, Feng Jia, and Can Kang. "Deposition of Water and Emulsion Hollow Droplets on Hydrophilic and Hydrophobic Surfaces." Agriculture 14, no. 6 (2024): 960. http://dx.doi.org/10.3390/agriculture14060960.

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The deposition of spray droplets is a hot topic in the field of plant protection. The air-induction nozzle, which is commonly used in agricultural spray, can produce droplets containing bubbles. However, few studies have addressed the deposition of hollow droplets. In the present study, we used experimental and numerical methods to investigate the deposition of hollow droplets. Three kinds of liquid—water, oil-based emulsion and organosilicon—were used to produce hollow droplets, and the diameter of droplets varied from 3 to 4.5 mm. Both hydrophilic and hydrophobic surfaces were selected as de

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Rahmi, Ira Desri, Erliza Hambali, Farah Fahma, and Dwi Setyaningsih. "Pickering Emulsion Properties Generated by Nanofibrillated Cellulose Isolated from Oil Palm Fruit Bunch (OPEFB) as a Stabilizer." Journal of Fibers and Polymer Composites 2, no. 2 (2023): 81–98. http://dx.doi.org/10.55043/jfpc.v2i2.98.

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This study aims to find the optimal nanofibrillated cellulose (NFC) concentration isolated from oil palm empty fruit bunch (OPEFB) particles to form stable pickering emulsions against creaming and coalescence. The emulsification process is based on a combination of homogenizer and ultrasonication. Pickering emulsion was prepared by mixing the dispersed phase (palm oil) and the dispersing phase (NFC concentration of 0.05 - 0.7 w/v%) at the ratio of 10:90. Fresh emulsion has a milky white appearance and is homogeneous. However, some samples' creaming process occurred on the 30th day of storage.

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Shakya, Gazendra, Samuel E. Hoff, Shiyi Wang, Hendrik Heinz, Xiaoyun Ding, and Mark A. Borden. "Vaporizable endoskeletal droplets via tunable interfacial melting transitions." Science Advances 6, no. 14 (2020): eaaz7188. http://dx.doi.org/10.1126/sciadv.aaz7188.

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Liquid emulsion droplet evaporation is of importance for various sensing and imaging applications. The liquid-to-gas phase transformation is typically triggered thermally or acoustically by low–boiling point liquids, or by inclusion of solid structures that pin the vapor/liquid contact line to facilitate heterogeneous nucleation. However, these approaches lack precise tunability in vaporization behavior. Here, we describe a previously unused approach to control vaporization behavior through an endoskeleton that can melt and blend into the liquid core to either enhance or disrupt cohesive inter

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Singh, Satpal. "Droplet Formation and Emulsification using Microfluidic Channels: A Review." Journal of Advanced Research in Applied Mechanics and Computational Fluid Dynamics 08, no. 1&2 (2021): 1–7. http://dx.doi.org/10.24321/2349.7661.202101.

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For the production of simple to complex emulsions, Microfluidic channels are becoming encouraging devices for the future. Microfluidic provides an investigation platform where the fluid quantity is in micro scale or nano scale. So performing experiments and investigation with the help of miniature devices offers numerous benefits such as very small quantity requirements of reagents, reduced wastage, and high control. There are several significant fluid dynamic applications at the micro-scale level, for instance, drug delivery (pharmaceuticals), flow chemistry, food processing, biotechnology, I

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Leister, Nico, and Heike Petra Karbstein. "Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions." Processes 11, no. 1 (2023): 234. http://dx.doi.org/10.3390/pr11010234.

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In water-in-oil-in-water (W1/O/W2) double emulsions several irreversible instability phenomena lead to changes. Besides diffusive processes, coalescence of droplets is the main cause of structural changes. In double emulsions, inner droplets can coalesce with each other (W1–W1 coalescence), inner droplets can be released via coalescence (W1–W2 coalescence) and oil droplets can coalesce with each other (O–O coalescence). Which of the coalescence pathways contributes most to the failure of the double emulsion structure cannot be determined by common measurement techniques. With monodisperse doub

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Francke, Nadine Monika, Frederic Schneider, Knut Baumann, and Heike Bunjes. "Formulation of Cannabidiol in Colloidal Lipid Carriers." Molecules 26, no. 5 (2021): 1469. http://dx.doi.org/10.3390/molecules26051469.

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In this study, the general processability of cannabidiol (CBD) in colloidal lipid carriers was investigated. Due to its many pharmacological effects, the pharmaceutical use of this poorly water-soluble drug is currently under intensive research and colloidal lipid emulsions are a well-established formulation option for such lipophilic substances. To obtain a better understanding of the formulability of CBD in lipid emulsions, different aspects of CBD loading and its interaction with the emulsion droplets were investigated. Very high drug loads (>40% related to lipid content) could be achiev

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A, Acero-Lopez, Schell P, Corredig M, and Alexander M. "Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk." Journal of Dairy Research 77, no. 4 (2010): 445–51. http://dx.doi.org/10.1017/s0022029910000622.

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Emulsions were prepared with 20% soy oil and different concentrations of lactoferrin, and tested at pH values from 3 to 7·5. The stability of the emulsions decreased as the pH got closer to the isoelectric point of the protein. A concentration of 1% lactoferrin was determined to be sufficient to provide full coverage of the emulsion droplets. Lactoferrin-stabilized emulsions were then prepared in water at pH 6·6 and their behaviour when added to reconstituted milk was studied. It was observed that lactoferrin emulsions were stable when reconstituted in milk, but they showed aggregation when di

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Cho, Yu-Jin, Dong-Min Kim, In-Ho Song, et al. "An Oligoimide Particle as a Pickering Emulsion Stabilizer." Polymers 10, no. 10 (2018): 1071. http://dx.doi.org/10.3390/polym10101071.

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A pyromellitic dianhydride (PMDA) and 4,4′-oxydianiline (ODA)-based oligoimide (PMDA-ODA) was synthesized by a one-step procedure using water as a solvent. The PMDA-ODA particles showed excellent partial wetting properties and were stably dispersed in both water and oil phases. A stable dispersion was not obtained with comparison PMDA-ODA particles that were synthesized by a conventional two-step method using an organic solvent. Both oil-in-water and water-in-oil Pickering emulsions were prepared using the oligoimide particles synthesized in water, and the size of the emulsion droplet was cont

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