scholarly journals Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

RSC Advances ◽  
2022 ◽  
Vol 12 (4) ◽  
pp. 2160-2170
Author(s):  
Evangelia Argentou ◽  
Carlos Amador ◽  
Anju Deepali Massey Brooker ◽  
Serafim Bakalis ◽  
Peter J. Fryer ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Synergistic Effect ◽  
Emulsion System ◽  
Oil Viscosity ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Model Oil ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size

The synergistic effect of oil viscosity and oil droplet size on the deposition profile of oil on cotton fabric was studied using polydimethylsiloxane (PDMS) as a model oil-in-water emulsion system.

scholarly journals Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

2014 ◽  
Vol 15 (2) ◽  
pp. 43-47 ◽  
Author(s):  
Kohshi KIKUCHI ◽  
Shuichi YAMAMOTO ◽  
Hirokazu SHIGA ◽  
Hidefumi YOSHII ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size

Photocyanation of Pyrene in an Oil-in-Water Emulsion System

2001 ◽  
Vol 30 (8) ◽  
pp. 786-787 ◽  
Author(s):  
Fumihiko Kitagawa ◽  
Masato Murase ◽  
Noboru Kitamura
Keyword(s):  
Emulsion System ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Oil-in-Water Emulsion System Stabilized by Protein-Coated Nanoemulsion Droplets

Langmuir ◽  
2013 ◽  
Vol 29 (47) ◽  
pp. 14403-14410 ◽  
Author(s):  
Aiqian Ye ◽  
Xangqian Zhu ◽  
Harjinder Singh
Keyword(s):  
Emulsion System ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion

LWT ◽  
2021 ◽  
pp. 112592
Author(s):  
Yuntao Wang ◽  
Shasha Wang ◽  
Rui Li ◽  
Yu Wang ◽  
Qisen Xiang ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Corn Fiber ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

A Model for Lubrication by Oil-in-Water Emulsions

2009 ◽  
Vol 132 (1) ◽  
Author(s):  
Sy-Wei Lo ◽  
Tzu-Chun Yang ◽  
Yong-An Cian ◽  
Kuo-Cheng Huang
Keyword(s):  
Film Thickness ◽  
Volume Fraction ◽  
Ph Value ◽  
Oil Viscosity ◽  
Water Emulsion ◽  
Oil In Water ◽  
Critical Volume Fraction ◽  
Oil Concentration ◽  
Dynamics Simulations ◽  
Oil In Water Emulsion

A model for oil-in-water emulsion has been developed in this paper. A group of viscosity coefficients transiting smoothly and incessantly from the thick film region to the thin film region is defined. The contributions from disperse and continuous phases to the total lubricant pressure and pressure gradient are functions of the oil concentration and the film thickness. The parameters used in these functions are determined by a series of computational fluid dynamics simulations. The onset of inversion and the viscosity after inversion are also investigated. It is found that the critical volume fraction of oil in the inception of inversion is dependent on the oil viscosity and a factor regarding the combined effects from the emulsifier, pH value, droplet size, and the shear rate. A series of simulations using the proposed model has been carried out and compared with the experimental results, such as the film thickness and the extension of oil pool for various rolling speeds and supply oil concentrations. The numerical outputs are basically in agreement with the experiments.

scholarly journals Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

RSC Advances ◽  
2021 ◽  
Vol 11 (41) ◽  
pp. 25141-25157
Author(s):  
Yan Ran Tang ◽  
Supratim Ghosh
Keyword(s):  
Thermal Denaturation ◽  
Droplet Surface ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Cake Baking ◽  
The Stability ◽  
Canola Proteins ◽  
Oil In Water Emulsion ◽  
Canola Protein

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

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