Results 221 to 230 of about 52,002 (262)

Pickering Emulsions with Controllable Stability

Langmuir, 2005
We prepare solid-stabilized emulsions using paramagnetic particles at an oil/water interface that can undergo macroscopic phase separation upon application of an external magnetic field. A critical field strength is found for which emulsion droplets begin to translate into the continuous-phase fluid. At higher fields, the emulsions destabilize, leading
Sonia, Melle, Mauricio, Lask, Gerald G, Fuller   +2 more
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Protein‐stabilized foams and emulsions

C R C Critical Reviews in Food Science and Nutrition, 1981
This review is a survey of studies on protein-stabilized foams and emulsions in relatively simple, well-defined systems (rather than in food products per se). The emphasis is on the extent of basic understanding developed, particularly in terms of the physicochemical properties involved.
Peter J. Hailing, Pieter Walstra
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Emulsion Stability and Stabilization

2004
On storage (aging), unexposed and undeveloped silver halide materials tend to change their sensitometric characteristics, especially speed (S), gradient (g), and minimum, and minimum density (Dmin). Usually, speed and gradient decrease, whereas fog increases.
openaire   +1 more source

Stability of Intravenous Fat Emulsions

Archives of Surgery, 1982
To the Editor .—Recently, Black and Popovich reported on the stability of the liposomes of a 10% fat emulsion (Intralipid) in various mixtures with carbohydrates, amino acids, and electrolytes (Archives1980;115:891). By means of an electronic RBC counter and a light microscope equipped with a hemocytometer, they evaluated the fat particle size ...
H, Pamperl, G, Kleinberger
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Modeling stability of double emulsions

2017
Abstract Double emulsions are of high potential for drug delivery of active ingredients. They consist of small droplets of one fluid suspended in larger droplets of a second immiscible fluid. The product properties in double emulsions are governed by the droplet size distribution (DSD) of both the internal and external emulsions.
Khadem, Behnam, Sheibat-Othman, Nida
openaire   +1 more source

Colloid Surfactants for Emulsion Stabilization

Advanced Materials, 2008
Similar concepts of packing should, inprinciple,alsobeapplicabletocolloidalparticles.Ifso,itmightbe possible to control the emulsion drop size and shape withthe same strategy as used for molecular surfactants, providingconsiderable flexibility control to the emulsion.
Weitz, DA, Shum, HC, Kim, JW, Lee, D
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Stabilizing Emulsion Liquid Membranes

Separation Science and Technology, 1996
A novel method of stabilizing emulsions used in liquid membrane extractors is considered. The method is based on modification and control of the rheological properties of the organic membrane phase. Data presented are used to compare the proposed method with traditional emulsion liquid membranes stabilized by surfactants.
Stevens, G. W., Chang, C., Mackay, M. E.
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Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions

Food Research International, 2015
Abstract Emulsions are widely used in beverages to impart desired appearance and flavor to the products. Ring formation in beverages with emulsions during thermal processing and storage is one of the key challenges. This study was aimed at comparing the relative effectiveness of silica nanoparticle based emulsifiers with surfactant and biopolymer ...
Amol Chaudhari, Yuanjie Pan, Nitin Nitin
openaire   +1 more source

Stability and Stabilization of Fluorocarbon Emulsions Destined for Injection

Biomaterials, Artificial Cells and Immobilization Biotechnology, 1992
The factors that have an impact on the stability, and the mechanisms of degradation of fluorocarbon emulsions suited for intravascular use, are briefly reviewed. Various ways of prolonging shelf stability are discussed. The effectiveness of perfluoroalkylated surfactants and/or co-surfactants as stabilizers is demonstrated.
J G, Riess, M, Postel
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Stability and demulsification of emulsions stabilized by asphaltenes or resins

Journal of Colloid and Interface Science, 2004
Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and the state of dispersion of the asphaltenes and resins (molecular vs colloidal) was critical to the ...
Lixin, Xia, Shiwei, Lu, Guoying, Cao
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