Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

2015 ◽  
Vol 43 ◽  
pp. 137-145 ◽  
Author(s):  
Qiangzhong Zhao ◽  
Zhao Long ◽  
Jing Kong ◽  
Tongxun Liu ◽  
Dongxiao Sun-Waterhouse ◽  
...  
2008 ◽  
Vol 2008 (1) ◽  
pp. 661-665 ◽  
Author(s):  
Merv Fingas

ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact that no emulsions are thermodynamically stable. Ultimately, natural forces move the emulsions to a stable state, which consists of separated oil and water. What is important is the rate at which this occurs. An emulsion is said to be kinetically stable when significant separation (usually considered to be half or 50% of the dispersed phase) occurs outside of the usable time. There are several forces and processes that result in the destabilization and resurfacing of oil-in-water emulsions such as chemically dispersed oils. These include gravitational forces, surfactant interchange with water and subsequent loss of surfactant to the water column, creaming, coalescence, flocculation, Ostwald ripening, and sedimentation. Gravitational separation is the most important force in the resurfacing of oil droplets from crude oil-in-water emulsions such as dispersions. Droplets in an emulsion tend to move upwards when their density is lower than that of water. Creaming is the de stabilization process that is simply described by the appearance of the starting dispersed phase at the surface. Coalescence is another important de stabilization process. Two droplets that interact as a result of close proximity or collision can form a new larger droplet. The result is to increase the droplet size and the rise rate, resulting in accelerated de stabilization of the emulsion. Studies show that coalescence increases with increasing turbidity as collisions between particles become more frequent. Another important phenomenon when considering the stability of dispersed oil, is the absorption/desorption of surfactant from the oil/water interface. In dilute solutions, much of the surfactant in the dispersed droplets ultimately partitions to the water column and thus is lost to the dispersion process. This paper provides a summary of the processes and data from some experiments relevant to oil spill dispersions.


2014 ◽  
Vol 2 (26) ◽  
pp. 10225-10230 ◽  
Author(s):  
Hao-Cheng Yang ◽  
Kun-Jian Liao ◽  
He Huang ◽  
Qing-Yun Wu ◽  
Ling-Shu Wan ◽  
...  

Polydopamine/polyethyleneimine-decorated membranes were fabricated with excellent surface hydrophilicity and high water permeability for oil/water emulsion separation under atmospheric pressure.


2014 ◽  
Vol 2 (30) ◽  
pp. 11830-11838 ◽  
Author(s):  
Xiaoyu Li ◽  
Dan Hu ◽  
Kun Huang ◽  
Chuanfang Yang

Stainless steel felt modified with hierarchically structured coatings and hydrophobicity can achieve a removal efficiency of greater than 99% for oil-in-water emulsion separation.


1989 ◽  
Vol 3 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Frank A. Manthey ◽  
John D. Nalewaja ◽  
Edward F. Szelezniak

Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.


2017 ◽  
Vol 5 (2) ◽  
pp. 497-502 ◽  
Author(s):  
Jianlong Ge ◽  
Jichao Zhang ◽  
Fei Wang ◽  
Zhaoling Li ◽  
Jianyong Yu ◽  
...  

A superwettable nanofibrous membrane with hierarchical structured skin for effective oil/water emulsion separation was fabricated via a combination of electrospinning and electrospraying.


Langmuir ◽  
2020 ◽  
Vol 36 (9) ◽  
pp. 2300-2306
Author(s):  
Betül Yesiltas ◽  
Mika Torkkeli ◽  
László Almásy ◽  
Zoltán Dudás ◽  
Pedro J. García-Moreno ◽  
...  

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