Energies, 2021 The present study investigates the effect of TiO2 nanoparticles on the stability of Enhanced Oil Recovery (EOR)-produced stable emulsion. The chemical precipitation method is used to synthesize TiO2 nanoparticles, and their properties were determined ...
Mohammad Kamal Asif Khan +9 more
doaj +1 more source
Factors and Kinetics Related to the Formation of Heavy Oil-in-Water Emulsions
Energies, 2023 Oil-in-water emulsions provide an essential contribution to enhanced oil recovery by acting as oil displacement and conformance control systems. However, the dominant factors affecting their emulsification and kinetics are unclear.
Jinhe Liu +7 more
doaj +1 more source
Synthesis of magnetic nanoparticles (Fe3O4) coated with fatty acids and surfactants and their application in demulsification of crude oil and water emulsions [PDF]
Journal of Applied Research in Water and Wastewater, 2023 Crude oil is released into the water sources during exploration, extraction or displacement operations due to the partial dissolution, and it can remain as a layer on the surface of the water or become emulsive.
Farhat Sadat Meibodi, Ebrahim Soori
doaj +1 more source
Molecules, 2023 Four products were obtained from sodium dodecylbenzene sulfonate (SDBS) and formaldehyde (40% solution) using a simple reaction. The products were characterized by TGA, IR, UV and MS to confirm the major chemicals in each sample.
Yongfei Li +8 more
doaj +1 more source
Mechanisms of burst release from pH-responsive polymeric microparticles. [PDF]
, 2011 Microencapsulation of drugs into preformed polymers is commonly achieved through solvent evaporation techniques or spray drying. We compared these encapsulation methods in terms of controlled drug release properties of the prepared microparticles and ...
Donaldson, M +4 more
core +1 more source
An Overview of Food Emulsions: Description, Classification and Recent Potential Applications
Turkish Journal of Agriculture: Food Science and Technology, 2015 Emulsions take place partially or completely in the structures of many natural and processed foods or some foods are already emulsified in certain stages of production.
Meltem Serdaroğlu +2 more
doaj +1 more source
Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Gels, 2021 Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds.
Tiago C. Pinto +4 more
doaj +1 more source
Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification [PDF]
, 2010 Although many aspects of microchannel emulsification have been covered in literature, one major uncharted area is the effect of viscosity of both phases on droplet size in the stable droplet generation regime. It is expected that for droplet formation to
Boom, R.M. +5 more
core +2 more sources
Emulsification in binary liquids containing colloidal particles: a structure-factor analysis [PDF]
, 2010 We present a quantitative confocal-microscopy study of the transient and final microstructure of particle-stabilised emulsions formed via demixing in a binary liquid.
Binks B P +7 more
core +2 more sources
Optimization of Oil-in-Water Emulsion Stability: Experimental Design, Multiple Light Scattering, and Acoustic Attenuation Spectroscopy [PDF]
, 2010 To find an optimal formulation of oil-in-water (O/W) emulsions (o = 0.05), the effect of emulsifier nature and concentration, agitation speed, emulsifying time, storage temperature and their mutual interactions on the properties and behavior of these ...
Bendjaballah, Malek +2 more
core +2 more sources