Homogenizer Handbook Processing of Emulsions and Dispersions

Influence of Salinity, Surfactants and Power of Ultrasonic Homogenizer on Droplet Size Distribution of Crude Oil/Water Emulsions

Application of Rheological Modeling in Food Emulsions

Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...

Rheology of Food Dispersions

We review the viscous and viscoelastic behaviours of concentrated food emulsions and plant food suspensions. Special attention has been given to the influence that food processing exerts on the rheological characteristics of the abovementioned foodstuffs.

Processing of polyacetylene from aqueous nanoparticle dispersions.

Conjugated, conductive polymers are the key component in the development of flexible displays, low-cost, large-scale displays, and thin-film transistors. However, ever since the seminal discovery of the conductive nature of (“doped”) polyacetylene by Heeger, McDiarmid, Shirakawa, and coworkers, the processing of conductive polymers into devices has been a critical issue. The rigid conjugated po...

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). Howev...