Emulsions-liquid droplets dispersed in another immiscible liquid-are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum fuels. The stability of emulsions plays a crucial role in their applications, but controlling the...

Washing systems using water soluble detergent are used in electrical and mechanical industries and the wastewater containing O/W emulsion are discharged from these systems. Membrane filtration has large potential for the efficient separation of O/W emulsion for reuses of treated water and detergent. The separation properties of O/W emulsions by cross-flow microfiltration and ultrafiltration wer...

Acknowledgements We would like to express our gratitude to everyone who advised and assisted with our research throughout our time at ENSIC. We sincerely appreciate their time and efforts. Abstract The goal of this project was to investigate the properties of alginate stabilized emulsions and their potential role for drug delivery. The polymer acts as a barrier between phases in oil-in-water em...

Characterization of rheological behavior of alkali-surfactant-polymer (ASP) solution and oil emulsion is difficult, due to the complex chemical components and various physiochemical reactions with oil during chemical flooding. Through rheological experiments of ASP and crude oil emulsion, this paper presents the studies on influencing factors of rheological behavior, including interfacial tensi...

This review summarizes a large set of related experimental results about protein adsorption and drop coalescence in emulsions, stabilized by globular milk proteins, beta-lactoglobulin (BLG) or whey protein concentrate (WPC). First, we consider the effect of drop coalescence on the mean drop size, d32, during emulsification. Two regimes of emulsification, surfactant-rich (negligible drop coalesc...

Fat is often included in common foods as an emulsion of dispersed oil droplets to enhance the organoleptic quality and stability. The intragastric acid stability of emulsified fat may impact on gastric emptying, satiety and plasma lipid absorption. The aim of the present study was to investigate whether, compared with an acid-unstable emulsion, an acid-stable fat emulsion would empty from the s...

In this paper, the potentials of using particles, especially nanoparticles, in enhanced oil recovery is investigated. The effect of different nanoparticles on wettability alteration, which is an important method to increase oil recovery from oil-wet reservoirs, is reviewed. The effect of different kinds of particles, namely solid inorganic particles, hydrophilic or hydrophobic nanoparticles, an...

beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. they must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. two immiscible phases contained systems are thermodynamically unsta-ble. in other words, they are vulnerable to bre...

Aim of the present study was to investigate the impact of atomization and drying on the functionality of emulsions with an oil/water-interface (o/w-interface) consisting of beta-lactoglobulin (single layer emulsion) and sequentially adsorbed pectins with varying degree of methylation at pH<pI (bilayer emulsions). Thus, the emulsion systems were characterized with respect to their behavior durin...

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased ...