Long-Term Continuous Production of Soybean Oil-in-Water Emulsions by Microchannel Emulsification

Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions

Emulsions are widely used in food industry, among others. Monosized droplets in emulsions have advantages for control of their properties, and application fields. We have developed microchannel emulsification (MC) technology for monosized droplets formation. The grooved type MC and module were used to characterize MC emulsification, and straight-through MC and module were developed for higher p...

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

Centrifugal Step Emulsification can Produce Water in Oil Emulsions with Extremely High Internal Volume Fractions

The high throughput preparation of emulsions with high internal volume fractions is important for many different applications, e.g., drug delivery. However, most emulsification techniques reach only low internal volume fractions and need stable flow rates that are often difficult to control. Here, we present a centrifugal high throughput step emulsification disk for the fast and easy production...

Tandem emulsification for high-throughput production of double emulsions.

Core-shell double emulsions produced using microfluidic methods with controlled structural parameters exhibit great potential in a wide range of applications, but the low production rate of microfluidic methods hinders the exploitation of the capabilities of microfluidics to produce double emulsions with well-defined features. A major obstacle towards the scaled-up production of core-shell doub...

Thermodynamic Stability of Water-in-oil Emulsions

It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...