Journal ArticleDOI
Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant.
Jyh-Ping Hsu,Anca Nacu +1 more
TLDR
A soybean oil-in-water emulsion was prepared using nonionic Tween series surfactants and zeta potential appears to be strongly dependent on pH, varying in the case of high concentrations of NaCl from +60 to -90 mV.About:
This article is published in Journal of Colloid and Interface Science.The article was published on 2003-03-15. It has received 181 citations till now. The article focuses on the topics: Emulsion & Zeta potential.read more
Citations
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Journal ArticleDOI
Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility
TL;DR: The results have important implications for the design of effective delivery systems for encapsulation of carotenoids and other lipophilic bioactive components.
Journal ArticleDOI
Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method.
TL;DR: Paraffin oil-in-water nano-emulsions stabilized by Tween 80/Span 80 were prepared using the emulsion inversion point method at different emulsification temperatures and revealed a negative value of the zeta potential, which was strongly dependent on the pH of the systems.
Journal ArticleDOI
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils
TL;DR: In this article, the average droplet size of coarse emulsions was dramatically reduced after microfluidization down to a few nanometers, with the exception of palmarosa and rosewood oil.
Journal ArticleDOI
Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
TL;DR: In this paper, the authors examined the impact of emulsifier type on micro-structural changes that occur to emulsified lipids as they pass through a model gastrointestinal system and found that there was a decrease in mean droplet diameter (d32) as the droplets moved from mouth to stomach to small intestine.
Journal ArticleDOI
Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil
TL;DR: In this article, the impact of the incorporation of TTO into the HPMC matrix, the water sorption isotherms, water vapour permeability (WVP), mechanical and optical properties of the dry films were evaluated.
References
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Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Book
Handbook of Surfactants
TL;DR: In this paper, a general approach to formulation information sources surfactant types available main application areas use of surfactants theory ecological and toxicity factors is presented. But this approach is not suitable for all applications.
Journal ArticleDOI
Charging of Oil−Water Interfaces Due to Spontaneous Adsorption of Hydroxyl Ions
Krastanka G. Marinova,Rossitza G. Alargova,Nikolai D. Denkov,Orlin D. Velev,Dimiter N. Petsev,Ivan B. Ivanov,Rajendra P. Borwankar +6 more
TL;DR: In this article, the electrophoretic mobility of oil droplets, dispersed without any surfactant in the aqueous phase, was measured and the results showed that the oil droplet are negatively charged and the magnitude of their ζ-potential strongly depends on pH and the ionic strength of the aiquous phase.
Journal ArticleDOI
Determination of critical micelle concentration (CMC) of nonionic surfactants by donor-acceptor interaction with lodine and correlation of CMC with hydrophile-lipophile balance and other parameters of the surfactants
Samik Kumar Hait,Satya P. Moulik +1 more
TL;DR: In this paper, the spectral absorption and the shift in the λmax of l2 upon complexation have been exploited to determine the critical micelle concentration (CMC) of Tweens, Brijs, and Triton X-100.