two steps synthetic method for the preparation of a novel emulsion stabilizer called poly(ricineoleic acid-b-ethyleneglycol-b-ricineoleic acid) with average mass molecular weight of 7000 daltons is investigated. in the first step, oligoricineoleic acid with average mass molecular weight of 1800 daltons is synthesized (yield 70%). in the second step, the desired copolymer is  synthesized from th...

the oil refining industries are using a number of demulsifiers for dewatering and desalination of crude oil but experience has shown that universal demulsifiers can not be produced. each kind of water in oil (w/o) emulsion requires specific by composition demulsifier. in practice, synergetic effect of the interaction between different types of demulsifiers is often sought. for dewatering the w...

Background: Intravenous drug delivery is an advantageous choice for rapid administration, immediate drug effect, and avoidance of first-pass metabolism in oral drug delivery. In this study, the synthesis, formulation, and characterization of atorvastatin-loaded polyurethane (PU) nanoparticles were investigated for intravenous route of administration. Method: First, PU was synthesized and charac...

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...

background: the dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of mea...

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...

We report a quasi-flat and sub-wavelength acoustic lens built using soft matter process for broadband ultrasonic 3D focusing in water. By simple emulsion templating method, porous material with high index relative to water (∼5) has been molded shaped into convergent very low curvature thickness smaller than the working wavelength This kind of metasurface generates narrow focused beam, its focal...

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 effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced...