The stability of supported liquid membranes [PDF]
In this paper a new hypothesis about the instability mechanism of SLMs will be discussed: emulsion formation induced by lateral shear forces. Experimental results show that a water phase with a low salt concentration which flows along the membrane ...
Bargeman, D. +5 more
core +3 more sources
Novel Functional Materials via 3D Printing by Vat Photopolymerization
This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov +3 more
wiley +1 more source
Stability and sensory evaluation of capsaicin emulsion based on oil unsaturation degrees
ObjectiveTo investigate the effect of oil phase unsaturation degree on the performance of capsaicin emulsion to optimize its application efficacy in food systems.MethodsFlaxseed oil (α-linolenic acid), sunflower oil (linoleic acid), and camellia oil ...
FAN Xinying +4 more
doaj +1 more source
Emulsions Stabilization for Topical Application
Emulsions developed for topical applications have attracted so much interested over the last years, due to their characteristics, stability and possibility to work as Nano carrier to deliver an active agent to the skin. There are some aspects that need to be taken into considerations when developing an emulsion for topical application, such as: long ...
Naves, Lucas +4 more
openaire +2 more sources
Triblock Polymer Engineering Enables Hydration‐Rich, High‐Performance, Fouling‐Resistant Interfaces
A molecularly engineered triblock polymer (PHZ) rapidly reorganizes into a hydration‐rich interfacial layer on diverse surfaces, strongly suppressing hydrophobic attraction and fouling. The triblock polymer provides robust energy and steric barriers to oily foulants, enabling high‐performance antifouling at ultralow dosage.
Chenyu Qiao +6 more
wiley +1 more source
Malaysian Crude Oil Emulsions : Stability Study
The stability of water-in-oil emulsion of some Malaysian crude oils was studied with particular emphasis on effect of interfacial active components existed in the crude oil, i.e. asphaltene, resin and wax.
B. Pramudono, H. B. Mat
doaj +1 more source
Shape‐Changing Multiphase Microparticles from Complex Liquid Crystal Emulsions
Liquid crystalline network (LCN) microparticles are prepared from single, double (Janus), and triple emulsions through a simple and scalable bulk‐emulsification strategy. Under heating, the particles exhibit robust, reversible, large‐amplitude deformations that depend both on the morphology and the liquid crystals director field configuration.
Marco Turriani +3 more
wiley +1 more source
Formulation development and microstructure analysis of a polymer modified bitumen emulsion road surfacing : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Product Development at Massey University, Palmerston North, New Zealand [PDF]
The purpose of this research was to develop a formulation for a polymer modified bitumen emulsion road surfacing product called microsurfacing to a mid-scale prototype stage.
Forbes, Allan R
core
Engineering Strategies for Stable and Long‐Life Alkaline Zinc‐Based Flow Batteries
Alkaline zinc‐based flow batteries face persistent challenges from unstable zinc deposition, including dendrite growth, passivation, corrosion, and hydrogen evolution, which severely limit cycling stability. Current research addresses these issues through coordinated electrode structuring, electrolyte regulation, and membrane design to control zinc ...
Yuran Bai +6 more
wiley +1 more source
Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés.
Zhanibek Yessimbekov +7 more
doaj +1 more source

