The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this ...

We investigate the potential of multi-polarization and multi-frequency SAR systems to discriminate oil-in-sea-ice mixtures from newly frozen and young sea ice. The dielectric properties of oil emulsions, for a range of oil volume fractions, and theoretical co-polarization ratios for relevant media are modeled and discussed. We also compare the co-polarization ratios computed from actual detecte...

We demonstrate that the traditional emulsification theory can be enriched by a self-assembly approach, in which hydrophilic copolymers with one block exhibiting noncovalent forces with the oil phase self-assemble at the oil-water interface, thereby reducing interfacial tension and forming emulsions. This approach was established using affinity diblock copolymers that can interact with oil molec...

Potential food-compatible technologies for novel oil-in-water emulsions include interfacial cross-linking by enzymatic means. The objective of the present research is to elucidate the mechanisms, by which protein interfaces control transfer of low molecular weight compounds. As a first step, the impact of enzymatic cross-linking on mechanical properties of -casein layer was studied. The depende...

Doxorubicin (DOX)-loaded water-in-oil-in-water (W/O/W) microemulsions were produced using a shirasu-porous-glass (SPG) membrane emulsification technique. Soybean oil was used as the oil phase; polyglycerol polyricinoleate (PGPR) or tetraglycerol polyricinoleate (TGPR) was used as the surfactant to stabilize the feed W/O emulsions, while Tween 20 was used in the external water phase to stabilize...

Oil-water mixtures are ubiquitous in nature and are particularly important in biology and industry. Usually additives are used to prevent the liquid droplets from coalescing. Here, we show that stabilization can also be obtained from electrostatics, because of the well known remarkable properties of water. Preferential ion uptake leads to a tunable droplet charge and surprisingly stable, additi...

The use of active lipophilic substances such as antimicrobials and health-related compounds in the food industry is still a challenge due to their poor water solubility and instability in food formulations. Nano-sized structures such as nanoemulsions of oil-in-water are regarded as useful tools with a great potential in the food sector to incorporate food ingredients. Reducing the size of the a...

Formation and stability of emulsions is one of the important topics in the field of colloids and interfacial science. Surfactants and colloidal particles are often used to stabilize emulsions. Surfactants are amphiphilic molecules; they minimize the energy required for the emulsion formation by reducing oil-water interfacial tension. Colloidal particles are not amphiphilic, but partially wettab...

Trichinellosis, a re-emerging zoonosis in several countries and pig, is the main species responsible for its transmission to human. Vaccination of swine could be an alternative to prevent the risk of human contamination. In order to develop an efficient and safe inactivate vaccine, the choice of the adjuvant is an important issue. The aim of this study was to develop and select potent and safe ...

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...