Results 111 to 120 of about 10,603 (156)
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Structure of high-internal-phase-ratio emulsions
Journal of Colloid and Interface Science, 1974The structure of high-internal-phase-ratio emulsions was treated, theoretically and mathematically, in a paper presented at the National Colloid Symposium in 1966 (1). At that time, certain postulates were proposed to explain the rheological properties of these emulsions on the basis of the geometry of the particle packing.
K.J Lissant +3 more
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Langmuir, 2013
In building construction, structural elements, such as lattice girders, are positioned specifically to support the mainframe of a building. This arrangement provides additional structural hierarchy, facilitating the transfer of load to its foundation while keeping the building weight down. We applied the same concept when synthesizing hierarchical open-
Wong, Ling L. C. +3 more
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In building construction, structural elements, such as lattice girders, are positioned specifically to support the mainframe of a building. This arrangement provides additional structural hierarchy, facilitating the transfer of load to its foundation while keeping the building weight down. We applied the same concept when synthesizing hierarchical open-
Wong, Ling L. C. +3 more
openaire +2 more sources
Langmuir, 2011
We have investigated the formation, drop sizes, and stability of emulsions prepared by hand shaking in a closed vessel in which the emulsion is in contact with a single type of surface during its formation. The emulsions undergo catastrophic phase inversion from oil-in-water (o/w) to water-in-oil (w/o) as the oil volume fraction is increased.
Dunstan, Timothy S. +2 more
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We have investigated the formation, drop sizes, and stability of emulsions prepared by hand shaking in a closed vessel in which the emulsion is in contact with a single type of surface during its formation. The emulsions undergo catastrophic phase inversion from oil-in-water (o/w) to water-in-oil (w/o) as the oil volume fraction is increased.
Dunstan, Timothy S. +2 more
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Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals
Biomacromolecules, 2013Cellulose nanocrystals (CNCs) are rod-like colloidal particles that irreversibly adsorb at the oil-water interface to produce ultrastable emulsions. When the internal phase fraction is increased, these CNCs can produce gel-like oil-in-water high internal phase emulsions (HIPEs) in which more than 90% of the hydrophobic phase is stabilized by less than ...
Capron, Isabelle, Cathala, Bernard
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Carbohydrate Polymers, 2022
Food-grade microgel-stabilized emulsions have been attracting much attention due to their promising applications in food formulations. In this study, the use of hydrophobically modified chitosan microgels (h-CSMs) as particle emulsifiers to stabilize high internal phase emulsions (HIPEs) was demonstrated for the first time.
Chen, Huang +5 more
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Food-grade microgel-stabilized emulsions have been attracting much attention due to their promising applications in food formulations. In this study, the use of hydrophobically modified chitosan microgels (h-CSMs) as particle emulsifiers to stabilize high internal phase emulsions (HIPEs) was demonstrated for the first time.
Chen, Huang +5 more
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Porous polyurethanes synthesized within high internal phase emulsions
Journal of Polymer Science Part A: Polymer Chemistry, 2009AbstractPolyHIPE are highly porous, emulsion‐templated polymers typically synthesized via free‐radical polymerization within a water‐in‐oil (W/O) high internal phase emulsion (HIPE) whose dispersed, aqueous phase occupies more than 74% of the volume.
Dganit David, Michael S. Silverstein
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Rheology of high internal phase ratio emulsions
Food Hydrocolloids, 2006The rheology of high internal phase ratio oil-in-water emulsions was investigated experimentally using a controlled-stress rheometer. Steady shear, oscillatory shear, and creep/recovery measurements were carried out on a series of highly concentrated fine (Sauter mean radius 1.28 μm), coarse (Sauter mean radius 1.95 μm), and mixed fine-and-coarse ...
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High internal phase emulsions stabilized by starch nanocrystals
Food Hydrocolloids, 2018Abstract There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared by sulfuric acid hydrolysis from native waxy maize starch exhibit a great potential to act as ...
Tao Yang +5 more
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High Internal Phase Emulsion for Food-Grade 3D Printing Materials
ACS Applied Materials & Interfaces, 2020Three-dimensional printing (3DP) has attracted significant attention for its use in additive manufacturing techniques because it provides customizability and flexibility for fabricating structures with arbitrary shapes. Certain applications in the food and medicine industries require 3D printable materials that are both biocompatible and biodegradable.
Xiang Li +7 more
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Polymerization and carbonization of high internal phase emulsions
Polymer International, 2004AbstractHigh internal phase emulsions (HIPEs) of styrene and divinylbenzene (DVB), with 0–40 % vinylbenzyl chloride (VBC) in the oil phase, were polymerized to give porous polymers (pore volumes 84–92 %), which were sulfonated and carbonized at temperatures up to 700 °C to obtain macroporous carbon monoliths. On carbonization, overall sample dimensions
Wang, Dong +2 more
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