Results 21 to 30 of about 69,776 (186)
Perspectives on the Lindman Hypothesis and Cellulose Interactions
Molecules, 2023 In the history of cellulose chemistry, hydrogen bonding has been the predominant explanation when discussing intermolecular interactions between cellulose polymers.
Magnus Norgren +7 more
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Comparison between three static mixers for emulsification in turbulent flow [PDF]
, 2011 This paper deals with comparing performances of three different static mixers in terms of pressure drop generated by both single-phase flow and liquid–liquid flow in turbulent flow regime and in terms of emulsification performances.
Le Sauze, Nathalie, Theron, Félicie
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Foods, 2021 Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce ...
Bong Song +7 more
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Production of lipopeptide biosurfactant by Kurthia gibsonii KH2 and their synergistic action in biodecolourisation of textile wastewater [PDF]
, 2021 Textile dyes are recalcitrant molecules and contain a high level of chemicals and colour which poses a serious challenge to surrounding environments.
Abdullah, Shakila +5 more
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Transposition from a batch to a continuous process for microencapsulation by interfacial polycondensation [PDF]
, 2012 A novel continuous process is proposed and investigated to produce microcapsules by interfacial polycondensation. Polymeric microcapsules are obtained via a two-step process including an initial emulsification of two immiscible fluids in static mixers ...
Anxionnaz-Minvielle, Zoé +3 more
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Pickering emulsions stabilized by hydrophilic nanoparticles: in situ surface modification by oil [PDF]
, 2016 We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently hydrophilic nanoparticles. In the case of dialkyl adipate oils, in situ hydrophobisation of the particles by dissolved oil molecules in the aqueous phase ...
Binks, Bernard P., Yin, Dezhong
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Phase Inversion Emulsification
Chemical Engineering Transactions, 2013 Phase inversion refers to a phenomenon that occurs when agitated oil in water emulsion, reverts to a water in oil and vice versa. Emulsification via phase inversion is widely used in fabrication of cosmetic products, pharmaceutical products (e.g., vesicles for drug delivery), foodstuff and detergents.
PREZIOSI, VALENTINA +4 more
openaire +3 more sources
ChemEngineering, 2020 This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations.
Karin Schroën +2 more
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Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +4 more
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Micromachines, 2016 In the present paper, we report a novel centrifugal microfluidic platform for emulsification and separation. Our design enables encapsulation and incubation of multiple types of cells by droplets, which can be generated at controlled high rotation speed ...
Yong Ren, Wallace Woon Fong Leung
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