Here, we investigate water-in-oil (W/O) emulsions that are stabilized by polystyrene latex particles with sulfate surface groups. The particles, which play the role of emulsifier, are initially contained in the disperse (water) phase. The existence of such emulsions formally contradicts the empirical Bancroft rule. Theoretical considerations predict that the drop diameter has to be inversely pr...

Exergy destruction in adiabatic pipeline flow of surfactant-stabilized oil-in-water emulsions is investigated in five different diameter pipes. The dispersed-phase (oil droplets) concentration of the emulsions is varied from 0% to 55.14% vol. The emulsions are Newtonian in that the viscosity is independent of the shear rate. For a given emulsion and pipe diameter, the exergy destruction rate pe...

Interfacial properties rhamnolipids from an extract produced by a strain of Pseudomonas aeruginosa were analyzed in this study. The extract of rhamnolipid was characterized by surface tension in different conditions; interfacial tension with different hydrocarbons; critical micelle concentration under different pH and temperatures; particle size and emulsification capacity using laser light pro...

The aim of current research was to develop a water-in-oil emulsion containing grape seed extract for application in cosmeceuticals. Finally grinded dried grape seeds powder was extracted with hydro alcoholic mixture. Emulsions consisting of different concentrations of cetyl dimethicone (Abile EM90), the nonionic emulsifier, liquid paraffin as oily phase and water as aqueous phase were developed...

High-frequency spectroscopy has been applied to monitoring the stability of oil-in-water emulsions. It was found that stable emulsions showed absorption peaks at around 550 MHz; further, they shifted from lower to higher frequencies with time. The rate of increase of the frequencies was dependent on the amount of emulsifier added. These results show that the stability of emulsions can be monito...

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...

This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax ...

This article presents a simple and novel approach to prepare monodispersed gas-in-oil-in-water (G/O/W) and gas-in-water-in-oil (G/W/O) double-emulsions in the same dual-coaxial microfluidic device. The effects of three phase flow rates on the sizes of microbubbles and droplets and the number of the encapsulated microbubbles were systematically studied. We successfully synthesized two different ...

A simple thermodynamic analysis suggests that oil can spontaneously displace water from coal’s surface if the coal particle has a water contact angle greater than 90°. However, the clean coal products obtained from laboratory-scale dewatering-by-displacement (DbD) test work assayed moistures substantially higher than expected. These high moisture contents were attributed to the formation of wat...