THERMODYNAMIC STABILITY OF WATER-IN-OIL EMULSIONS

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...

Interfacial interactions and the stability of oil-in- water emulsions

Various aspects of the formation and stability of oil-in-water emulsions are described. small-molecule surfactants are considered, and influences of interfacial interactions and competitive adsorption are discussed. Differences between adsorbed layers of proteins and

Crude Oil Emulsions – Composition Stability and Characterization

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the...

Effects of rice bran protein hydrolysates on the physicochemical stability of oil-in-water emulsions.

Isolation of proteins from rice bran was studied, comparing alkaline- and carbohydrase-aided extraction. It was found that protein extractability could be effectively improved using carbohydrases (Viscozyme L and α-amylase), especially when mechanical force was incorporated. Then, rice bran protein hydrolysates (RBPH) were prepared at various degrees of hydrolysis (DH), and employed to stabiliz...