Results 231 to 240 of about 594,151 (275)

Polymerization in gel‐like emulsions

Journal of Applied Polymer Science, 1988
AbstractPolymerization of styrene in gel‐like emulsions (concentrated emulsions which have a volume fraction of monomer greater than 0.74), by using sodium dodecylsulfate as emulsifier and small amounts of water, was carried out with an oil‐soluble initiator, AIBN.
Eli Ruckenstein, Kyu‐Jun Kim
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Self-Assembled Liquid-Crystal Gels in an Emulsion

Langmuir, 2008
Self-assembled liquid-crystal (LC) gels in an emulsion (i.e., LC gel droplets dispersed in aqueous solution) were prepared and investigated for the first time. The aggregation of gelator molecules confined in the LC droplets results in the formation of circular and highly folded nanoscale fibers, in contrast to the extended ones formed in the bulk LC ...
Xia, Tong, Jong Won, Chung, Soo Young, Park, Yue, Zhao   +3 more
openaire   +2 more sources

Sound velocity determination in gel-based emulsions

Ultrasonics, 2003
Sound velocity is a main parameter in non destructive characterization, closely related to the elastic properties and to the microstructure of heterogeneous materials. The accurate determination of the sound velocity using pulse-echo technique relies on the ability to reduce pulse distortion and to measure specimen dimensions with a high precision.
Jean-Jacques, Ammann, Belfor, Galaz
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Effect of gel structure on the gastric digestion of whey protein emulsion gels

Soft Matter, 2014
This study aimed to characterize and determine the disintegration of emulsion gels in a human gastric simulator (HGS) and the physicochemical characteristics of gastric digesta. Using thermal treatment at 90 °C, whey protein emulsion gels with different structures and gel strengths were formed by varying the ionic strength.
Qing, Guo, Aiqian, Ye, Mita, Lad, Douglas, Dalgleish, Harjinder, Singh   +4 more
openaire   +2 more sources

Ovalbumin-stabilized concentrated emulsion gels

Bulletin of Materials Science, 2020
In this paper, ovalbumin is used as the sole emulsifier to produce stable concentrated oil (oil phase = 70 wt%) in water emulsion near ovalbumin isoelectric point. The emulsions display excellent stability against flocculation and coalescence at ovalbumin concentration ranging from 0.6 to 1 wt%.
P Thareja, Y C Saraswat, C Oberoi
openaire   +1 more source

Ultrasonication-Assisted Preparation and Characterization of Emulsions and Emulsion Gels for Topical Drug Delivery

Journal of Pharmaceutical Sciences, 2015
The current study describes the use of ultrasonication for the preparation of biphasic emulsions and emulsion gels for topical drug delivery. Sorbitan monostearate (SMS) was used as the surfactant for stabilizing the interface of sesame oil (apolar phase) and water (polar phase).
Vinay K, Singh, Baikuntha, Behera, Krishna, Pramanik, Kunal, Pal   +3 more
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Studies on macro- and microstructures of highly concentrated water-in-oil emulsions (gel emulsions)

Langmuir, 1993
Peer ...
Solans, Conxita, Pons Pons, Ramon, Zhu, S., Davis, H. T., Evans, D. F., Nakamura, Kazuyoshi, Kunieda, Hironobu   +6 more
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Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure

Comprehensive Reviews in Food Science and Food Safety
ABSTRACT Proteins are widely used as emulsifiers and gelling agents in emulsion gels to form a three‐dimensional (3D) network structure, providing increased physical and chemical stability. Protein‐based emulsion gels have versatile applications in the design of future food, such as precision, sustainable, and healthy food. Multiscale
Lei Zhou, Marzena Zając, Ye Tao, Aihua Lou, Wei Quan, Xiankang Fan, Wangang Zhang, Jie Luo, Qingwu Shen   +8 more
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Stability and rheological properties of gel emulsions

2007
Stability and rheological studies on gel emulsions (w/o high internal phase ratio emulsions, HIPRE) both with pure and commercial polyethyleneglycol alkyl ether surfactants are reported. Stability of gel emulsions at room temperature is increased by addition of NaCl to the internal phase; in contrast, no appreciable effect is found at higher ...
Pons Pons, Ramon, Solans, Conxita, Stébé, Marie José, Erra Serrabasa, Pilar, Ravey, J. C.   +4 more
openaire   +2 more sources

Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)

2023
Ramon Pons, Gabriela Caldero, Maria-José García-Celma, Núria Azemar, Conxita Solans   +4 more
openaire   +1 more source