The feasibility of using large rubber chunks from shredded tires as aggregates in coldmixes for road construction was investigated in this study. The research was directed toward development of a chunk rubber asphalt concrete mix design for low volume road construction using local aggregate, shredded tire rubber chunks and a cationic emulsion. A set of mixes using different combinations of chun...

The influences of protein concentration (0.2, 1, 2wt%) and oil-phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized oil-in-water emulsions containing 0.2wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and emulsion rheology were obtained. The result...

Starch nanoparticles (SNPs) and Chitin nanofibers (ChFs) have been recognized to be effective for emulsion stabilization. Hence, the use of multiple solid seems a promising approach improve stability. This work aims study emulsions stabilized by combination SNPs ChFs at different concentrations over storage time environmental conditions. Sonicated were found significantly higher stability compa...

Silicone polymers are a class of hybrid organic/inorganic polymers, that show desirable surface properties such as low surface energy and high flexibility, which enables even a very high molecular weight chain to achieve optimal orientation at the interface. They have excellent physical properties such as water repellency, heat stability, and high resistance to chemical and UV attack. Silicone ...

The objective of this study was to investigate into the physical stability whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear range limits (LVE). RPO emulsification stabilized by three types WP with different content, notably WPI90, WPC80, WPC76, influence type concentratio...

Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers receive...

Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil-water interface, has been discovered a century ago, while being extensively studied in recent decades. Substituting solid particles for traditional surfactants, Pickering emulsions are more stable against coalescence and can obtain many useful properties. Besides, they are more biocompatible when solid par...

We report an innovative and efficient surgery-like strategy for achieving the coalescence of surfactant-stabilized droplets in microchannels. As pairs of preformed droplets flow across a micro-lancet, with a suitable surface wettability, in a converging microchannel simultaneously, their surfaces are scratched by the micro-lancet, which causes temporarily local scattering of surfactants, and th...

We demonstrate a new, scalable, simple, and generally applicable two-step method to prepare hollow colloidosomes. First, a high volume fraction oil-in-water emulsion was prepared. The oil phase consisted of CH2Cl2 containing a hydrophobic structural polymer, such as polycaprolactone (PCL) or polystyrene (PS), which was fed into the water phase. The water phase contained poly(vinylalcohol), poly...