the purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. the size of the nano-emulsion and the ph of nano-emulsion were characterized. ultrasound has been used for preparing emulsion by 24 khz intensity for 120 seconds. prepared nano-emulsion was investigated by pa...

We report a parallelized capillary microfluidic device for enhanced production rate of monodisperse polymersomes. This device consists of four independent capillary microfluidic devices, operated in parallel; each device produces monodisperse water-in-oil-in-water (W/O/W) doubleemulsion drops through a single-step emulsification. During generation of the double-emulsion drops, the innermost wat...

Anti-agglomeration is a promising solution for gas hydrate risks in deepsea hydrocarbon flowlines and oil leak captures. Currently ineffectiveness at high water to oil ratios limits such applications. We present experimental results of a new surfactant in rocking cell tests, which show high efficiency at a full range of water to oil ratios; there is no need for presence of the oil phase. We fin...

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm...

The effect of storage temperature (65°C, 48 hours) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using brightfi...

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

The steady deformation and breakup of emulsion drops in a uniform electric field are considered experimentally. Due to the low volume fraction of inner drops, the emulsions can be effectively assumed as Newtonian fluids with spatial nonuniformity. The measurements of the electrical properties show that the oil-in-water (o/w) emulsion drop behaves like a conducting drop. On the other hand, the w...

A number of processes are available: condensation-, interfacial-, suspensionand emulsion-polymerization. Suspension and emulsion polymerization are the preferred methods for the commercial production of polymer microsphere carrier particles and reference/standard particles for calibration of scientific instruments. In general, emulsion polymerization produces a smaller particle size and a narro...

3D-39, in: A.R. Gavaskar and A.S.C. Chen (Eds.), Remediation of Chlorinated and Recalcitrant Compounds—2004. Proceedings of the Fourth International Conference on Remediation of Chlorinated and Recalcitrant Compounds (Monterey, CA; May 2004). ISBN 1-57477-145-0, published by Battelle Press, Columbus, OH, www.battelle.org/bookstore. GUIDELINES FOR EFFECTIVE DISTRIBUTION OF EMULSIFIED EDIBLE OILS...

Egg yolk lecithin (EYL) is a good source of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and it is different from soy lecithin (SL) in both fatty acid and phospholipid class composition. These factors may lead to different behavior in oxidative stability and emulsification properties in food systems. Therefore, these characteristics were investigated in this study. Emulsification...