Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Condensation/Hydrogenation of Biomass- Derived Oxygenates in Water/Oil Emulsions Stabilized by Nanohybrid Catalysts

The synthesis of fuel-range molecules by condensation of biomass-derived furfural and acetone has been studied in a biphasic emulsion system. Nanohybrids composed of basic oxide nanoparticles fused to carbon nanotubes have been used to simultaneously stabilize water/oil emulsions and catalyze the condensation reaction. Under the same conditions, higher conversions and higher fractions of fuel-r...

On the preparation of lecithin-stabilized oil-in-water emulsions by multi-stage premix membrane emulsification

Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide

A series of alkyl chain modified graphene oxides (AmGO) with different alkyl chain length and content was fabricated using a reducing reaction between graphene oxide (GO) and alkyl amine. Then AmGO was used as a graphene-based particle emulsifier to stabilize Pickering emulsion. Compared with the emulsion stabilized by GO, which was oil-in-water type, all the emulsions stabilized by AmGO were w...

Data on the physical characterization of oil in water emulsions

This article contains experimental data and images for the physical characterization of oil in water emulsions. Mentioned data are related to the research article "Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces" (A.L. Zalazar, M.F. Gliemmo, C.A. Campos, 2016) [1]. Physical characterizatio...

Systematic characterization of oil-in-water emulsions for formulation design.

Oil-in-water emulsions varying in surfactant concentration and manufacturing process were prepared. About 10 experiments were performed to characterize them. The goal of this research was to find out which tests should systematically be carried out to assess efficiently the stability and the properties of an emulsified preparation. Thus, formulation design requires at least the measurement of t...